TORONTO
Queen City of Canada
Library
of the
University of Toronto
THE TORONTO
COOK BOOK
BY
MRS. E. J. POWELL
Toronto, Canada
No. 53 Glen Grove ave
DEDICATED TO THE
LADIES OF THE DOMINION OF CANADA
BY
MRS. EDWIN JAMES POWELL
COMPILER
COPYRIGHT, CANADA, 1915
BY MRS. E. J. POWELL
PRINTED BY
THE MORTIMER COMPANY
OTTAWA, TORONTO. MONTREAL
INTRODUCTORY
FEW THINGS are of more importance than that we
should find ourselves physically and mentally equal to our
day's work; but not many of us realize how largely this
depends upon the food we eat.
Supposing there to be just money enough in a given family
to buy the right kind and quantity of food. Now, if this money
is not wisely expended, or if after the food has been bought it is
spoiled in the cooking, the results will be very serious for the
members of that family. They will be under-nourished, and
they will suffer in clear-headedness, bodily strength and, in the
case of children, in bodily development.
Surely the right condition of the body is too important
to be left to chance; the best scientific knowledge, the best
practical heads should be at its service, and this is the case,
indeed, to a large extent in Europe, where the food of the soldiers
and of the inmates of public institutions is furnished more or
less according to certain rules that have been deduced partly
from observation, and partly from scientific experiment.
It was only in the early forties that the first experimental
agricultural stations were established; but so rapidly have they
multiplied that they now number more than a hundred in
Europe alone; and in these and in the laboratories of the great
universities, analyses have been made of most of the foods used
by men and animals, and also tests of the relative flesh and
fat producing power of different foods and combinations of foods.
For years the results of these investigations have been
applied with profit to the feeding of cattle; but it was a case
of threatened wholesale starvation in England that first turned
the attention of properly trained persons to a like study of the
nourishment of human beings. During the civil war the con-
dition of the cotton spinners in Lancashire and Cheshire, Eng-
and, became so serious as to make government help necessary
to keep them from starving, and in 1862 and 1863 Dr. Edward
Smith was commissioned to examine into the dietetic needs of the
distressed operatives. In his report for 1863 are found tables
of the food consumed per week by 634 families, and in spite
of the difficulties standing in the way of such an investigation,
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The Toronto Cook Book
the foods consumed were classified into tables showing the
amounts of the different food principles taken per week by
each family.
One of the great practical results following from this investi-
gation was the determination of the minimum amount of each
nutritive principle which men, women and children need, to
keep them in fair health. The amount of food with which an
unemployed man can fight off starvation, and the diseases
temporarily incident to it, was found to be represented in 35
ounces of good bread per day, and the necessary amount of
wholesome water.
Since the publication of Dr. Smith's report similar inquiries
have been instituted by the scientists of other countries, and
many analyses have been made of the exact amount and kinds
of food eaten by various classes of labourers under the most
varied conditions. Two noted professors of the old world
have even accounted for every particle of food that passed
through the body of a man, both while he was at work and while
he was idle. They have also noted how much of his own body
was consumed when he ate nothing. Finally, a great number
of averages have been taken and so called "standard dietaries"
constructed, by which is meant the average amount of each of
the chief food principles that keep an average muscle-worker in
good condition, when doing average work.
Every one will admit that it is of great importance for the
farmer to know in what proportion he shall lay in hay and other
food for the winter feeding of his stock; the animals must thrive,
but there must be no waste by furnishing food in the wrong
quantities or proportions.
For the housewife, the food question in its relation to her
family can be stated in the very same words. It is important
that she should economize, but her path will be full of pitfalls
if she does not understand in what true economy consists.
Most people with a real interest in this subject have had at some
period of their lives certain pet theories as to food. Perhaps
they have been at one time convinced that most people ate too
much, at another, that meat was the all strengthened or they
may have been afflicted with the vegetarian fad, and whatever
their special views have been they have thought that they rested
them upon facts. But surely they would never have pinned
their faith to one-sided diets if they had rightly comprehended
the main facts of nutrition. We believe that if these facts as
Introductory
7
at present interpreted, and the world's experience in applying
them, can be put at the command of the housewife, she can use
them to great profit.
We have employed the term "food principles"; what do we
mean by it ? Everyone knows what is meant by a food, as meat
or bread, and everyone knows that the food offered us by our
butchers and grocers comes from the animal and vegetable
kingdoms. The oxygen we breathe and the water we drink
nature furnishes for us directly, so to speak, though unfortunately
for many of us, and especially for young children, the former
is not thought of as a food. Oxygen aside, it has been found
by those who have studied the matter, that all foods contain one
or more of five classes of constituents, called "nutritive ingredi-
ents" or "food principles." These five principles are:
(1) Water. (2) Protejds. (3) Fats. (4) Carbonhydrates.
(5) Salts or mineral constituents.
A VISIT WITH THE HOUSEWIFE
By Mrs. H. C. Tomlin
The up-to-date home of this day contains numberless time
and labour saving devices which tend to minimize the demand
on the time and effort of the housewife, but even with all
the modern aids to housekeeping, there is the same necessity for
efficiency that there was in the time of our mothers.
In our social, club, charitable or political affairs we demand
and strive for absolute capability in the same way that a man
requires it in his office. Why, then, should not our homes re-
ceive the same careful attention to detail which would result in
the bringing of them to the same state of smooth running effi-
ciency ? There are, I fancy, few women who would combat
agreement with the foregoing question; but the point is that,
while there is a general theoretical agreement on the subject,
there is also, unfortunately, a very general tendency to neglect
the practice of, and even the endeavor toward day-to-day effi-
ciency in the hum-drum, commonplace duties and cares of the
home.
While there are many classes of homes, the executive office
lies absolutely with the mistress of the house, whether she be, in
her own person, housekeeper, cook and maid or whether she is
superintendent, over cook, housemaid, parlormaid, and what
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The Toronto Cook Book
not. In the final outcome the mistress is the chief execu-
tive and the responsibility rests on her shoulders and her shoul-
ders alone.
One says, "As the twig is bent so is the tree inclined"; but
one might also say "As the mistress knows so does the maid
learn"; but the maid must learn. Learn primarily the impor-
tance of orderliness (which pre-supposes absolute cleanliness of
utensils, dishes and the kitchen in general). Learn the necessity
of putting every dish, cup, pan or piece of silver in the place
where it belongs so that it can be under hand at a moment's
notice. (This for you, too, Milady, who keeps house for herself.)
The mere cooking of meals, washing of dishes, sweeping and
dusting, do not, by any means, constitute either housekeeping
or the duties of a maid. There are scores of things about a
house that require attention — not, perhaps, every day, but
periodically. Silver to polish; a mirror here or there that
needs brightening; a window to be cleaned, or bric-a-brac to be
washed — all small matters, mere detail, but all showing the well-
kept home.
Lack of space forbids the consideration of all the thousand
and one minor matters of the household; but I wish to impress
the necessity of attention to detail. A home is a thing of many
details, in themselves trivial, in the mass, of first importance.
The housekeeper or the maid (so far as the house is concerned)
must live detail, think detail and breathe detail; for comfort
comes as a result of attention to detail, detail and then more
detail.
TABLE OF CONTENTS
Bread
Making of Perfect Yeast Bread — To Make Two Loaves of Bread —
How to Bake Bread — Heating of Oven — Rye and Graham Breads
Boston Brown Bread and Baked Beans 11
Breakfast and Tea Cakes
Rolls — Drop Cakes — Buns — Biscuits — Muffins — Toast — ■ Gems —
Waffles, etc 26
Doughnuts, Gingerbreads and Cookies
Strawberry Shortcake — Peach Shortcake — Cranberry Shortcake. . 45
Eggs and Omelets
Omelets — Eggs — Macaroni and Cheese — Other Dishes 55
Sandwiches
Club, Chicken, Egg, etc 61
Cheese Dishes
Fondus — Macaroni and Cheese — Welch Rarebits, etc 63
Beverages
Coffee Making — After Dinner Coffee— Chocolate — Refreshing Drinks
etc 66
Candies
Peanut Brittle — Chocolate Candies — Pop Corn Crisp and many other
delicious confections 74
Ice Creams and Sherbets
Frozen Fruits — Ices, etc 87
Chilled Jellied Desserts
Creams — Mousses — Custards, etc ?. . . 97
Small Afternoon Cakes
Jumbles — Macaroons — Cookies, etc 109
Cakes, Frostings and Icings
Wedding Cake — Christmas Cake — Apple Sauce Cake — Layer Cake —
Loaf Cakes — Frostings — Icings — Fillings for Cakes (all of which
recipes have been thoroughly tried and found to be excellent) 121
Pies
Lemon — Rhubarb — Apple-Mince Meat Pies, etc 148
Puddings and Pudding Sauces
Baked, Steamed and Boiled Puddings — Prune Whip — Cream, Lemon
and Wine Sauces, etc 160
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Salads and Salad Dressings
Chicken — Oyster — Fruit — Spanish — Beef and Egg Salads, etc 184
Soups and Broths
Remarks on Soup — Stock for Soup Pot — Stock Soup for Bouillon —
Turkey — Rice — Tomato — Bean — Beef Soups, etc 199
Fish and Clam Chowders
Chowders 214
Oysters
Fried, Creamed, Deviled, etc 222
Lobsters
Stewed, Creamed, Soup, etc 230
Fritters
Pineapple, Potato, Orange, Tomato, Apple, etc 233
Croquettes
Meat, Chicken, Salmon, Sweetbread 237
Fish and Fish Sauces
Fish — Baked, Fried and Broiled — Fish Sauces, etc 239
Vegetables
Scalloped Potatoes — Stuffed Egg Plant — Chopped Carrots — Stuffed
Tomatoes — Baked Tomatoes, etc 252
Meats, Fowl, Entrees, Gravies and Fillings
Beef — Pork — Veal — Fowl — Game — Boiled Corn Beef — Tongue —
Heart — Sweetbreads — Meat Pies — Veal, Beef and Chicken Loaf
— Entrees — Gravies, Fillings, etc 266
Preserving and Canning
Remarks on Preserving — Canning — Jelly — Jams and Marmalades. . . . 308
Pickles and Relishes
Pickled Pears, Peaches — Tomato, Apple and Peach Butter — Catsups
— Canned Red Peppers — Chili Sauces — Relishes of all kinds —
Mustard Pickles 329
Toilet Talk and the Sick Room
Recipes for the toilet, etc 349
BREAD
The following instructions have been generously donated to me by the E. W. Gillett Com
pany, Ltd., which are thoroughly correct as to making and baking yeast bread.
Mrs. E. J. Powell.
To make Liquid Yeast with Royal Yeast
Use two cups of flour and blend with a little cold water
until smooth, then pour over this four quarts of boiling water
and stir the flour and water together thoroughly. Add one
quart finely mashed potatoes and one half cup of salt, and same
quantity of sugar. Let this liquid cool until it is lukewarm,
and add two Royal Yeast cakes that have been soaked previously
for a few minutes in tepid water. Then put this mixture in a
warm (not hot) place, well covered, for a few hours. Use a
vessel sufficiently large to allow the liquid to rise.
The liquid referred to above could be used four or five
hours after making; but to get best results it should be allowed
to stand over night, or about twelve hours, before using it. It
will keep for two weeks in a moderately cool place.
Above quantity of liquid yeast is sufficient to make ten or
twelve large loaves of delicious bread.
To Make Two Loaves of Bread
Warm two quarts of flour, and knead in two pints of liquid
yeast. Mix well, and turn out on bake board and knead again
for a minute or two, or until smooth and even. Cover and set
in a moderately warm place (away from draughts) until the
bulk has about doubled. If the liquid yeast has stood over
night, the bread sponge should rise enough in an hour and a half,
or very little more. Then knead again and divide into two
loaves. Put loaves into greased pans, and cover and set to rise
again until bulk is double in size, which will probably be in
about one hour. Supposing the liquid yeast is made at noon,
and it is desired to set bread at night, follow the same directions,
except that the dough should not be divided into loaves until
following morning, thus giving it more time to rise.
If liquid yeast is made the day before, the bread can be
set and baked before noon. One quart of flour and one pint
of liquid yeast will make one good sized loaf. If dough is too
dry, add a little more liquid yeast, or if too moist, add a little
more flour, so that it will not stick to pans or board.
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To Bake
Have the oven very hot for fifteen to twenty jninutes at
first, and then allow it to cool a little. Bake the bread one
hour, or a little longer. Take out of pans as soon as baked
and cover with a towel or napkin. To insure even baking it is
advisable to reverse the pan in oven after first half hour.
Rolls
To make light, delicious rolls, set as for bread, and add one
beaten egg and two tablespoons of melted shortening to each
pint of liquid yeast. Two pints of flour and one pint of the
liquid will make about fifteen rolls. — E. W. Gillett Company
Limited, Toronto, Ont., Winnipeg, Montreal.
Bread
5 lbs. Rainbow Flour, Yi tablespoon salt, 1 tablespoon sugar,
3/2 tablespoon ginger, 1 cake Royal Yeast. Set sponge with
yeast, ginger, sugar and salt at 2 o'clock, add one quart of
water, make dough at 10 o'clock at night, adding water to
make stiff dough.
Bread
Take 2 cups boiling water, add 1 tablespoonful each of salt,
sugar and lard, add one cup each of water and milk, then break
into the mixture 1 compressed yeast cake, mix in enough Rainbow
Flour to make a stiff dough. Let standand rise to twice its
size. Knead into loaves and put into pans, let rise again to
twice its size. Bake in moderate oven % hour.
Parker House Rolls
2 cupfuls of scalded milk, 1 yeast cake, Yi cupful of lukewarm
water, 2 tablespoonfuls of sugar, 1 teaspoonful of salt, 34 cupful
of butter, flour. Make a sponge of the milk, scalded and cooled,
Bread
13
the yeast cake, softened in lukewarm water, and 2 cupfulsof flour.
Beat thoroughly, cover and set aside until light; then add sugar,
salt, melted butter and flour to knead. Knead about 20 minutes,
let rise until double in bulk, then shape into balls, cover closely,
and when light press the handle of a small wooden spoon across
the center of each biscuit without dividing it; brush the edge
of one half with butter, fold the two halves and press together
lightly; place in buttered tins some distance apart; cover and
when light ba*ke from 12 to 18 minutes. This makes enough for
eight people. — Mrs. Wm. R. Hudson, Boston, Mass.
Mixture for Parker House Rolls, Clover Leaf Rolls, Salad
Rolls, etc.
Add three tablespoons butter, two tablespoons sugar and
one teaspoon salt to two cupfuls scalded milk; when lukewarm
add one yeast cake dissolved in one fourth of a cup lukewarm
water and three cupfulls of flour. Beat thoroughly, cover, and
let rise until it is light; cut down and add enough flour to knead
(about two and one half cups will be required). Let rise again,
toss on a slightly floured board, knead and shape as desired.
Parker House Rolls
Shape into small round biscuits, place in rows on a floured
board, -cover and let rise fifteen minutes. With the hand of a
large wooden spoon roll through the center of each biscuit,
brush the edge of the lower halves with melted butter, fold
press lightly, place in a buttered pan, a half inch apart; cover,
let rise, and bake.
Bread Sticks
Add quarter cup butter, one and a half tablespoon sugar
and half teaspoon salt to one cup scalded milk; when lukewarm
add one yeast cake dissolved in quarter cup lukewarm water,
the white of one egg, well beaten, and three and three quarters
cup of flour. Knead, let rise, shape, let rise again, and start
baking in a hot oven, reducing the heat that the sticks may be
crisp and dry. To shape the sticks first shape as small biscuits,
roll on the board (where there is no flour) with the hands until
from five to eight inches in length, as desired, keeping of uniform
size and rounded ends.
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Raised Cake
Five cups flour, two and a half cups sugar, one and a half
cups butter, one cup milk, two eggs, three tablespoons molasses,
one cup yeast, raisins and spice. Let it raise a day or two, put
into pans, raise again and bake.
Baking Bread to be Used First Thing in Morning
Take four, to five quarts flour, sift flour thoroughly into
bread pan with small teaspoon salt, one tablespoon lard (lard is
better than butter for making bread, as it makes it much whiter) ;
make a hole in the centre, forming a well; then put in yeast or
sponge, whichever you are using; then take one to three pints
lukewarm water, pouring into the well a little at a time and mixing
constantly, then knead well for about half an hour; when ready
to cover you can always tell if bread has been sufficiently kneaded
by its not sticking to the hands or bread pan. Set away in a
warm place, free from draughts and well covered; allow this to
remain over night; in the morning make into rolls, set to rise
and when ready, place in a hot oven, and bake from fifteen to
thirty minutes.
Note. — If any housewife will follow the above directions,
they will have, by taking about half an hour in the evening
and three-quarters of an hour the next morning, the most
delicious hot rolls, or bread, as preferred. — Mrs. E. J. Powell.
Another Way of Making Bread Quickly (Without Yeast)
One quart sifted flour, one teaspoon salt, three teaspoons
baking powder; mix thoroughly together, then add sweet milk
or water to make soft dough and bake at once in bread pans.
Graham Bread (Without Yeast)
Two cups Graham flour, one egg, half a cup brown sugar,
two teaspoons baking powder, one small teaspoon salt; mix
quite soft with milk and bake in bread pan in moderately slow
oven.
Nut Loaf
Three cups flour, half cup sugar, one cup milk, one cup nuts,
four teaspoons baking powder, one egg; let stand for twenty
minutes. Bake for forty minutes. This is Mrs. H. C. Tomlin's
recipe for her famous Nut Loaf.
Bread 15
Delicious Fruit Biscuit
Take two cups sifted flour, three teaspoons baking powder,
a little salt; two thirds cup milk, one-half cup seeded raisins,
one dessertspoon citron chopped very fine, one teaspoon chopped
nuts, two tablespoons sugar, a dash of cinnamon. Mix together
gently, place on board and roll quarter of an inch thick; spread
over with melted butter; sprinkle with fruit sugar and a little
cinnamon; roll as for jelly roll, cut into pieces of half inch
thickness, and bake in quick oven about twelve to fifteen minutes.
Raised Nut Loaf
Place mixing bowl on table, put in yeast cake or prepared
yeast sponge with one quart lukewarm water, one tablespoon
sugar, one tablespoon salt, two tablespoons melted lard. All
these ingredients should be lukewarm; then add two and a
half quarts sifted whole wheat flour, or the same quantity of
white bread flour; mix together and lastly add one cup of
English walnuts. Mix and knead same as when making white
bread.
Raised Cake
(Generally made for Christmas)
Five cups flour, two and a half cups sugar, one and a half
cups butter, one cup milk, two eggs, three tablespoons molasses,
one cup yeast, or one yeast cake, raisins and spice. Mix well
together and let raise for day or two; put into pans, raise again
and bake. — Mrs. J. Harrington, Boston.
Rye Bread
Two cups rye meal, four cups flour, half cup yeast, or half
of a yeast cake; one tablespoon sugar, one hot mashed potato,
one teaspoon baking soda, salt, and mix with warm water.
Cover and let rise.
z Nut Bread
One egg, one and a half cups sweet milk, four cups flour,
one teaspoon melted butter, half cup sugar, one cup chopped
walnuts, one teaspoon salt, four teaspoons baking powder.
Mix all well together, place in a loaf tin and set to raise for half
an hour. Then bake in good oven for three-quarters of an hour,
or until done.
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Swedish Buns
Take one pound light bread dough, add one-half cup butter;
roll out about half an inch thick; spread with butter, sugar, cinna-
mon, currants; fold as for jelly roll; cut in half inch slices.
Lay ring side up in pan; let rise to double their original size;
bake and when cold, ice. It is very little trouble to make these
buns when making a batch of bread.
Swedish Coffee Bread
Put two cups milk on to scald; when lukewarm add one
yeast cake, half a teaspoon salt, one egg, three-quarters cup
sugar; butter size of an egg; if desired, a few walnuts may be
added by putting through meat-chopper and pounding well
after, then mixing with little sugar. This really improves this
bread. Add enough flour, to knead. It is better to set this
bread in the morning; but if set at night, just make a sponge of
flour, milk, yeast and salt, and add the other ingredients in the
morning. The reason for setting in the morning is that it holds
the goodness, while at night it raises out on account of standing
so much longer.
Raised Nut Bread
If sponge is set early in morning, bread can be baked before
dinner. Scald one cup milk and allow to stand till it becomes
lukewarm; add yeast and one tablespoon sugar, half a cup
sifted flour and beat very thoroughly; cover and put in warm
place; let rise till it doubles its original quantity. Cream two
tablespoons lard with one-third cup sugar; stir into the sponge
together with white of one egg well beaten, three-quarters cup
chopped walnuts, one and a half cups flour, lastly adding one-
third teaspoon salt; mix well, knead on board for twenty minutes.
Always have flour handy to use more while kneading, if necessary.
Put in a greased pan, or bowl and let rise to double its quantity.
Butter or flour the hands, take out enough dough to make a
loaf, knead into shape without Using any more flour; place in
bread pan, let rise to not quite double the quantity, as it rises
when placed in oven. If allowed to rise too long, the loaves
become very coarse. If milk is not handy, a very good substi-
tute is potato water in place of milk. Here is something really
worth knowing: — Take a few peeled potatoes, put them in enough
water to cook, drain off and save this water to make bread.
This will be found splendid for any kind of bread.
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Bread
19
Note. — If you wish to make two or three loaves of this
bread, double the quantity of ingredients and use one whole
egg. All measurements must be level when making this partic-
ular bread. — G. D. S. Boston.
Raisin Bread
Take one and a half cups warm milk, add two yeast cakes,
one teaspoon sugar; set in warm place until yeast rises to sur-
face; add two cups flour; mix to a batter; pour one-quarter
cup warm milk over the dough ; cover and put in a warm place
until double its size; then stir in half a cup sugar and mix until
creamy; add the grated rind of one lemon, two eggs well beaten,
a little salt; when batter is light, mix all together, adding
sufficient flour to make a firm dough; knead on bread board;
put back in bowl and let rise till double its size. Place on board
again and roll out until about one inch in thickness; sprinkle
with one and a half cups seeded raisins; roll and fold dough
together, and knead; put in baking pan and let rise till double
its size and bake in loaves.
Peanut Bread
One quart flour, sifted, one -cup salted peanuts, shelled and
put through meat chopper; take one teaspoon salt, one cup
sugar, four teaspoons baking powder, one egg, one and
a half cups milk; beat well; pour into long, high cake tin; let
stand twenty minutes; bake forty-five to fifty minutes in a
moderate oven. Bread should not be used for a day or two after
baking. This is especially nice, and most delicious for bread
and butter sandwiches.
Graham Bread
Two and one-half cups hot liquid (water, or milk and water),
one-third cup of molasses, one and one-half teaspoons salt, one
yeast cake dissolved in one-fourth of a cupful lukewarm water,
three cups Graham flour and three cups white flour. The bran
remaining in the sieve after sifting the Graham flour should be
discarded.
Oak Hill Bread
Add two cups boiling water to one cup rolled oats and let
stand one hour; add half a cup molasses, half a teaspoon salt,
one-half of a yeast cake dissolved in half a cup of lukewarm
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water, and four and one-half cups flour. Let rise, beat thor-
oughly, turn into buttered bread pans, let rise again and bake.
By using half a cup less of flour the dough is better suited for
biscuits; but, being soft, is difficult to handle. To make the
shaping of the biscuits easy, take up the mixture by spoonsful,
drop into a plate of flour and have the palms of the hands well
covered with flour before attempting to shape the dough.
Clover Leaf Rolls
Shape into tiny biscuits and put three into each tin of but-
tered individual round cake tins. Cover, let rise, and bake;
brush over with melted butter just before taking from oven.
Salad Rolls
Shape into small biscuits, place in rows on a floured board,
cover with a cloth and pan, and let rise until light and well
puffed. Flour the handle of a wooden spoon, and make a deep
crease in the middle of each biscuit; take up and press the edges
thus made together. Place closely in parallel rows in a buttered
pan; cover, let rise and bake twelve to fifteen minutes in a hot
oven.
Horseshoe Rolls
Shape as for small biscuits, roll on a board to six inches in
length, twist together in pairs and shape in the form of a horse-
shoe. Cover, let rise, brush over with the yolk of an egg slightly
beaten and diluted with two teaspoons of cold water, and bake
in a hot oven.
Raised Doughnuts
Three pints flour, two-thirds cup butter, one and a half cup
sugar, one cup yeast or half a yeast cake, salt and spice. Mix
and let rise over night; in morning mix thoroughly and drop in
small balls into the hot fat.
Raised Doughnuts
Three pints of flour, two-thirds of a cup of butter, one and
a half cups sugar, one cup yeast, one cup milk, salt and spice.
Boston Baked Beans and Brown Bread
You will find a number of different ways to bake beans and
make brown bread in the following recipes, which have been
21
Bread
23
given me by a number of my friends and each pronounced as
being really excellent. As it is rather difficult to locate these
particular recipes in most of our cook books, I considered it a
wise idea to have these recipes set up together, in a way that
they may be easily found when needed.
Pork and Beans
Put one pound of beans to soak over night, boil in morning
till soft, put into baking pan two tablespoons of molasses, one
small onion, one pound fat pickled pork and a dash of pepper;
cover with water, put in moderate oven and bake all day, adding
a cup of water every little while to keep from burning.
Boston Brown Bread
One cup Graham flour, one cup white flour, one cup Indian
meal, two tablespoons brown sugar, one teaspoon salt, one cup
of sweet milk, one cup sour milk with one-half teaspoon baking
soda and half a cup of blackstrap ; stir all together and steam four
hours. — Mrs. Jno. Rufus Skinner.
Boston Baked Beans
Soak two cups of pea beans over night. Boil them until
the skin of the bean cracks when you blow on it. Put into bean
pot two tablespoons of molasses and a small onion; if wanted,
salt and a dash of pepper, a little mustard, and half a pound of
salt pork. Fill up with water and keep covered with water
while cooking to prevent burning. — Mrs. Wm. R. Hudson,
Boston, Mass.
Steamed Graham Bread; or as called in Canada, Brown Bread
Mix and sift three cups Graham flour, one cup white flour,
two teaspoons baking soda, one teaspoon salt, one small cup
molasses, two and a half cups sour milk; beat thoroughly and turn
into a buttered mould; cover and steam three hours. Please be
careful and tie top of mould down securely before putting in
kettle, tieing lengthwise, crosswise and around centre of can, if
can is used.
New England Boston Bread
"To waste not is to want not," as the old saying goes.
Never allow one bit of your stale bread, neither the crusts nor the
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The Toronto Cook Book
trimming ends taken from pieces when making sandwiches to
be thrown away. Place in dish and cover with cheesecloth,
and when thoroughly dried, put through meat chopper and thus
always have on hand bread crumbs for use whenever required.
Soak one and a half cups bread crumbs in two cups cold water
over night; next day rub through a colander, add three-quarters
cup molasses, one and a half cups each of rye meal, corn meal
and Graham flour. If rye meal cannot be obtained, take a cup
of dry bread crumbs which is equal ; mix and sift with three tea-
spoons soda, one and a half teaspoons salt, one and a quarter
cups cold water; stir until well mixed and steam three or three
and a half hours.
Boston Brown Bread
Mix and sift one cup rye meal, one cup granulated corn
meal, one cup Graham flour, one teaspoon salt, three-quarters
tablespoon soda; add three-quarters cup molasses, two cups sour
milk; stir until well mixed. Turn into well-buttered mould or
tins. (If you have a five-pound lard pail in house, it is excellent
in which to steam brown bread). Never allow your mould or tin
to be more than two-thirds full. Have cover well buttered and
tie down securely by crossing top and bottom four times and
twice around centre. This will hold it securely. Then place
any kind of ring or stand that will set in bottom of kettle and
place mould on same, allowing water to come half-way to top.
Cover closely, wrapping around edge of cover an old towel if
kettle is not securely covered. In this recipe buttermilk, sour
milk, sweet milk or water may be used.
Boston Baked Beans
One quart beans, pick, wash and soak over night in pot they
are to be baked in. Strain in morning through colander; sprinkle
tablespoon each of salt and molasses, add one pound salt pork,
scored in squares on top, fill pot with cold water. Put in oven
at 9 a.m. Keep pot well filled with water hourly until just
before taking up at 6 p.m.
Brown Bread
Three and three-fourths cups of Indian corn meal, two and
one-half cups rye meal, not flour; two-thirds cup molasses, one
quart milk, either sweet or sour; two even teaspoons soda, dis-
solved in the milk. Steam in tin pudding boiler five hours.
Bread
25
Take off cover and set in the oven with the beans until served. —
E. L. McManus, 78 Elm St., Charlestown.
Brown Bread
Three cups Indian meal, one cup rye, one cup flour, three
cups milk, one teaspoon baking soda, one cup molasses, one egg.
Steam three hours and bake one-half hour.
BREAKFAST AND TEA
CAKES
"Behold! his breakfast shines with reputation."
The following recipes have been in use in my family for over thirty-five years and I feel
confident that any one trying them will be very pleased with them. — Georgie D. Powell.
Note. — The only change in the ingredients in these recipes is in the name of the baking
powder.
Congress Rolls
One quart flour, four teaspoons baking powder, one scant
teaspoon salt, one large tablespoon lard and butter mixed, milk
to moisten; mix flour, baking powder and salt; rub in the lard
and butter; mix with milk as soft as can be handled. Roll
thin, cut into round the size of a small saucer. Spread with
softened butter, fold over, press the edges together; put them
some distance apart in the baking pan ; brush over with milk and
sugar; bake in a hot oven.
Vienna Rolls
To one quart of sifted flour add four teaspoons baking
powder and a little salt; place in a bowl with a tablespoon of soft,
warm butter, and mix thoroughly; add sweet milk enough to
form a soft dough; roll out full one-half inch thick, and cut with
a large round cutter; fold over to form a half round, pressing the
fold down with the palm of the hand. Place on buttered pans,
so as not to touch, and wash them over on top with milk to give
them a gloss, then bake immediately in a hot oven.
Breakfast Rolls
One egg, one tablespoon sugar, one cup sweet milk, three
teaspoons baking powder, a little salt, enough flour to mix;
bake in hot gem pans.
Egg Rolls
Two eggs, well beaten, one small teacup milk, one table-
spoon lard or melted butter, two teaspoons baking pow-
der, and enough flour to make stiff as biscuit. Roll out, cut the
desired size and bake in hot oven.
27
Breakfast and Tea Cakes
29
Baking Powder Biscuits
One quart flour, one level teaspoon salt, four teaspoons
baking powder, two tablespoons butter or lard, milk or milk
and water to mix — about one to two cups.
Graham Rolls
One pint Graham, one pint white flour, one teaspoon salt,
one teaspoonful lard, three teaspoonfuls baking powder,
three-quarters pint of milk. Sift together Graham, flour, salt
and powder; rub in the lard cold, add the milk, and mix the
whole into a smooth dough that can be handled — not too soft;
flour the board, turn it. out, and form into rolls the shape and
size of large fingers. Moisten top with brush dipped in milk
to glaze them; bake in nice hot oven from ten to twelve minutes.
French Rolls
One quart of flour, one teaspoon salt, four teaspoonfuls
baking powder, nearly one pint milk. Sift flour, salt and
baking powder together thoroughly; rub in lard cold, add the
milk, and mix into a rather firmer dough then ordinary. Flour
the board, turn out dough, and immediately give it one or two
quick vigorous turns to complete its smoothness and quality.
Now divide it into pieces the size of an egg, and each piece in
half, which you form under the hands into the appearance of
short thick rolls tapering sharply at each end. Put two of these
pieces together side by side pinching the ends together a little,
lay them on a greased baking tin, wash over with milk, and bake
in hot oven fifteen minutes.
Parker House Rolls
Rub one tablespoonful of lard or butter into two quarts of
flour; scald one pint of milk, let it cool, then add a half cup of
yeast with quarter cup of sugar, and pour into the middle of the
flour without stirring, and let stand over night. In the morning
knead well and set them in a warm place until warm, then
knead again and roll them out half an inch thick.
Rye Bread
Two cups rye meal, four cups flour, half cup yeast, one
tablespoonful sugar, one hot mashed potato, one teaspoon soda,
salt, and mix with warm water.
30 The Toronto Cook Book
Rye Drop Cakes
One pint of sweet milk, two eggs, two and a half cups rye
flour, one and a half cups of flour, half a teaspoon saleratus,
one teaspoon cream of tartar, two tablespoons sugar, a little
salt.
Popovers
One cup milk, one cup flour, one egg, a little salt.
Graham Puffs
Two cups Graham flour, one cup flour, two cups milk, two
teaspoons cream tartar, one teaspoon soda, two teaspoons sugar,
one teaspoon salt.
Blueberry Cake
Four cups flour, one cup milk, one cup sugar, two eggs,
half a cup melted butter, one and a half teaspoons cream tartar,
one teaspoon baking soda, one pint of berries rubbed in a dish
of flour.
Tea Cake
Two eggs, two tablespoons of melted butter, two tablespoons
sugar, one pint flour, one cup milk, two teaspoons cream of
tartar, one teaspoon soda. — J. S. P.
Buns
One cup sugar, one cup yeast, three cups milk, flour for
batter over night. Add in the morning one cup butter, one and
a half cups sugar, spice to taste, knead, cut and put into pans
and raise four or five hours; add two cups currants.
Dip Cake
One pint of milk, scant pint of flour, three eggs, a little salt;
bake three-quarters of ah hour in a quick oven.
Currant Biscuit
Sift three pints flour, one teaspoon salt, two heaping tea-
spoons sugar, four teaspoons baking powder together; rub
in one tablespoon each of lard and butter, one small cup currants;
mix to a soft dough with sweet milk; roll out one inch thick, cut
with small biscuit cutter; bake in hot oven twenty minutes.
Breakfast and Tea Cakes
31
A Delicious Baking Powder Biscuit
Three cups flour, three heaping teaspoons baking pow-
der, one teaspoon salt; sift all together into mixing dish, and
with a silver knife or the tips of the fingers, rub in one teaspoon
lard ; add cold water a little at a time, until flour is all absorbed ;
roll out, cut and place in pan to bake twenty to twenty-five
minutes. If not accustomed to making biscuits with water,
milk may be used.
Riced Roll Cake
Take two cups hot boiled rice, make into balls, dip into a
beaten egg and then into Indian meal till thoroughly coated;
fry in lard; serve them with sauce, butter, or cream and sugar.
Sandwich Biscuit
Make as biscuit dough, roll out one-half inch thick, cut and
spread half the biscuit with butter, then a thick layer of chopped
cold meat, well seasoned; press the other round on top, and bake
in quick oven.
Spiced Tea Biscuit
Break two eggs into cup, melted butter size of an egg, fill
cup with milk and turn into mixing dish; add one cup sugar;
sift three times two cups flour with one teaspoon cream tartar
and half a teaspoon baking soda, half a teaspoon each of allspice,
cloves and cinnamon, a little nutmeg, raisins to suit; bake in
gem tins, and ice when cold.
Spiced Muffins
One cup molasses, one teaspoon soda, half cup sugar, one
cup boiling water, half a teaspoon cinnamon, half a teaspoon
cloves, one egg well beaten, two cups flour well sifted. Dissolve
soda in boiling water and stir into molasses. Then take rest as
in order written. These ingredients make one dozen.
Puffs
Three eggs, three cups milk, four cups flour, a little salt.
Rye Biscuit
Three cups rye meal, two cups sour milk, third of a cup
molasses, two tablespoons of lard, two tablespoons baking soda,
a little salt.
32
The Toronto Cook Book
Cream Tartar Biscuit
One quart sifted flour, butter size of an egg, a little salt, one
and a half tea cups milk, two teaspoons cream of tartar, put into
the flour, one teaspoon soda dissolved in a little water. Roll
out, cut the biscuit, and bake in a quick oven.
Brighton Biscuit
Four pounds of flour, two pounds white sugar, one pound
butter, ten eggs, juice and pulp of two oranges, half teaspoon
soda. Roll out quite thin, and cut in any shape desired.
Waffles
Make the same as muffins, only much thinner. Heat the
irons well, fill and bake very quickly.
Cream Toast
Put a piece of butter the size of an egg into one pint of boil-
ing milk; stir one tablespoonful flour into one cup of cream and
add some of the boiled milk to this; beat gradually, then put it
into the boiling milk and cook a few minutes; add salt to taste.
After taking from fire, pour over a well-beaten egg; strain the
mixture over buttered toast.
Bread Crisped Brown
Take a loaf of stale bread, slice it thin; place on a pie plate
in the oven to dry; when entirely dry, close the door and brown.
This is mostly used in cases of stomach affections.
French Cinnamon Toast
Beat two eggs, add two cups sweet milk and a little salt,
sugar may be added to the milk, as it helps to brown it nicely.
Dip slices of bread into the mixture, allowing them to absorb
it; then brown the slices on a hot, well-buttered frying pan.
Sprinkle with cinnamon; butter and serve very hot.
Buttered Toast
Toast bread which is about two days old until crisp and a
rich brown on both sides. Butter when hot, and serve.
Breakfast Gems
One cup sweet milk, one and a half cups flour, one table-
spoon butter, two teaspoons baking powder. Bake in quick
oven.
Breakfast and Tea Cakes
33
Graham Gems
Two cups Graham flour, half cup white flour, one egg, three
teaspoons baking powder, half cup sugar, a little salt and sweet
milk to mix.
Rye Gems
One egg, one cup sweet milk, one-quarter cup sugar, two
teaspoons baking powder, one cup flour, one cup rye meal.
Hominy Gems
Take one cup well-cooked hominy, add one well-beaten
egg, three tablespoons melted butter, and two-thirds cup milk;
stir into it two cups flour, two teaspoons baking powder, mix
all together and bake in gem pans twenty minutes in a
quick oven. For these gems either fresh-boiled hominy or some
which has been set aside cold may be used.
Gems
One egg, half a cup sugar; beat together one cup milk, one
heaping teaspoon baking powder, one heaping cup Graham
flour, one tablespoon melted butter, pinch of salt; bake in gem
pans.
Rhode Island Puffs
Half a cup butter, two eggs, two teaspoons baking pow-
der, two and a half cups flour, one cup sugar, a pinch of salt,
one cup milk; cream the butter and sugar; add the well-beaten
eggs and milk, then the flour, salt and baking powder, sifted
together. The mixture should be a little stiffer than cake.
Bake in shallow, well-greased pans about half an hour; split,
butter and serve hot.
Boston Oddities
Two cups of flour, one teaspoon baking powder, yolk of
one egg, pinch af salt, one tablespoon butter, about half a cup
of water, sift together the flour, salt and baking powder; rub in
the butter and mix to a stiff paste with the yolk of egg and water.
Knead two minutes, then roll out very thinly and cut into
rounds. Fry in hot fat and when golden brown drain and sift
sugar over them.
Biscuits
b One sifterful of flour, two tablespoons of lard, two teaspoons
baking powder, one teaspoon salt.
34
The Toronto Cook Book
Muffins
Cream one-third cup butter, add quarter cup sugar, quarter
teaspoon salt, one egg beaten light, three-quarters cup milk,
three cups sifted flour, four level teaspoons baking powder;
bake in hot buttered gem tins for twenty-five minutes.
Graham Muffins
One small cup flour, one-half cup Graham flour, one-half cup
sugar, two teaspoons baking powder, one cup milk; mix all
ingredients together and just before ready to put in gem pans,
add melted butter size of an egg; bake twenty minutes in hot oven.
— G. D. P.
Mrs. Langton's Muffins
Cream one-third cup butter, add gradually half cup sugar
and quarter teaspoon salt, one egg beaten light, three-quarters
cup milk, three cups sifted flour, four level teaspoons baking
powder. Bake in hot buttered gem tins for twenty-five minutes.
Lovely Muffins
One and a half cups flour, pinch of salt, one tablespoon
butter, two eggs, two teaspoons baking powder, one table-
spoon sugar, one cup milk; sift the flour, salt and baking
powder together; rub in the butter, add sugar and mix to a batter
with the yolks of eggs and milk. Last of all add the whites of
eggs beaten to a stiff froth. Bake at once in a quick oven.
Squash Muffins
Two well-beaten eggs, one cup cooked and strained squash,
one cup milk, a little salt, two cups flour, two teaspoons baking
powder, one tablepoon melted butter; after all the ingredients
are mixed together, add melted butter last. Bake thirty min-
utes in a slow oven, having oven very hot when first put in. — Mrs.
E. J. Powell.
Rye Muffins
One pint of rye meal, one pint of flour, one pint sweet milk,
one-half cup sugar, one teaspoon salt, three teaspoons baking
powder, two eggs; bake twenty minutes. This quantity makes
twenty-four muffins.
Breakfast and Tea Cakes 35
Congress Muffins
Three cups flour, two cups sweet milk, one egg, half a cup
sugar, piece of butter size of a walnut, three tablespoons baking
powder.
Corn Muffins
One cup Indian meal, two cups white flour, one-half cup
sugar, three teaspoons baking powder, two cups milk, two
eggs well beaten.
Scones
One egg, well beaten, one scoop sugar, one piece of butter
size of an egg, one pint milk, half teaspoon salt, one scoop cur-
rants, one and a quarter sifter of flour, four teaspoons baking
powder.
Shortbread
One pound flour, ten ounces butter and lard, quarter pound
brown sugar, one egg. Mix all together on board till firm enough
to roll. Then cut in squares and bake in moderate oven*
Potato Scones
Take one tablespoon well mashed potatoes and work into
it a small handful of flour until it feels firm and sticks close
together. Roll out and cut.
Potato Cake
Boil a saucepan of good floury potatoes; peel while hot and
set aside until cool enough to handle; then break them with
your hands and as they become sticky and moist, dredge a little
flour over your fingers. Do not use more flour than is neces-
sary. Knead well, adding a little salt; then form it into the
round of frying-pan and have it about two inches thick and
let cook on top of stove, turning frequently. When done, which
will be in half an hour, cut in quarters; slit these and butter
while hot.
Potato Balls
To one pint mashed and seasoned potatoes add part of an
egg, well beaten. Mix thoroughly and roll into balls. Brush
■t these over with remaining egg. Dip in cracker or bread crumbs
and bake in buttered pan until brown.
36
The Toronto Cook Book
Apple Johnny Cake
One pint white meal, two tablespoons sugar, one-half tea-
spoon salt, two teaspoons baking powder, milk enough to make
quite soft, three apples, pared and sliced; bake in shallow cake
pans thirty minutes.
Sponge Corn Cake
One cup Indian meal, one-half cup flour, one-half teaspoon
salt, two tablespoons of baking powder, one tablespoon sugar,
one tablespoon melted butter, yolks of two eggs and white of
one egg, beaten separately, one and a quarter cups milk; if
desired, quantity of corn meal and flour may be reversed.
Suet Johnny Cake
Take one cup beef suet, chopped fine, one heaping cup
maple sugar, one and a half cups Indian meal, one and one-half
cups flour; mix with the flour one teaspoon baking powder.
After mixing the above ingredients, add two tablespoons
melted butter and one cup milk; mix thoroughly; pour into
baking pan and bake in quick oven. Note — If maple sugar
cannot be had, common brown sugar may be used; but to make
the cake perfect there is no substitute for maple sugar.
Corn Cake
One quart of flour, four teaspoons of baking powder, one
teacup Indian meal, two eggs, one-half cup sugar, two table-
spoons butter. This makes two sheets.
Corn Cake
(One of the best)
Two cups flour, one cup Indian meal, one-half cup sugar,
two heaping teaspoons baking powder. Mix altogether thor-
oughly, and rub in piece of butter the size of an egg ; add two
eggs well beaten and mix up with sweet milk so that the mixture
will just run. Bake at once.
Rhode Island Johnny Cakes
White bolted meal or corn meal (white preferred), one tea-
spoon sugar, salt (use judgment as to quantity) ; scald with madly
boiling water; stir it. The hot water cooks the meal and swells
it; thin to the right consistency for frying with cold milk. Fry m
in cakes. — Mrs. W. R. Hudson.
Breakfast and Tea Cakes
37
Johnny Cake
Two eggs, two tablespoons melted butter, three-quarters
cup sugar, two cups corn meal, two cups flour, one teaspoon
baking soda dissolved in hot water, one teaspoon salt.
Southern Johnny Cake
Mix one teaspoon salt with one cup white corn meal, scald
it with just enough hot water to dampen it. Then add enough
cold milk to form a very stiff batter (almost a dough). Stir it
well and drop in cakes about three-quarters of an inch in thick-
ness on a buttered pan. Bake in a hot oven for twenty-five
minutes. Split open and butter while hot. Serve with syrup.
Corn Cake
Take one tablespoon sugar and one egg beaten five minutes,
one cup milk, one cup Indian meal, one cup flour, two teaspoons
cream of tartar, one teaspoon baking soda, dissolve in a little
hot water.
Corn Cake
Two cups Indian meal, one teaspoon molasses, three cups
milk, one cup of flour, half teaspoon soda, a little salt.
Hominy Cakes
Two tablespoons fine hominy, one-half teaspoon salt, one
tablespoon butter, one-half cup boiling water; place this over
the tea-kettle or on the back of the stove until the hominy
absorbs all the water. Pour one cup of boiling milk on one
scant cup of corn meal, add two tablespoons of sugar and the
hominy. When cooked add two eggs, yolks and whites beaten
separately, and one heaping teaspoon of baking powder.
Bake in hot buttered gem-pans about twenty minutes.
Spider Corn Cake
Mix one and a half cups corn meal, one-half cup flour,
two tablespoons sugar, one teaspoon salt, four teaspoons baking
powder; beat two eggs and add two cups milk; mix with
the dry ingredients. Put two tablespoons butter into a
spider, and when melted pour in the mixture; add one cup
milk, one tablespoon at a time. Bake twenty minutes in a hot
oven.
38
The Toronto Cook Book
Rye Cake
One cup flour, one cup rye meal, one cup Indian meal,
one cup milk, two teaspoons baking powder, a small piece of
butter, two eggs, a little salt. Bake in gem pans.
Batter Cakes
One quart flour, three teaspoons baking powder, three
eggs, whites and yolks beaten separately, one quart sweet milk,
one tablespoon melted butter, a little salt. Add whites last.
Bake at once.
German Breakfast Cake
One quart flour, two teaspoons baking powder, two table-
spoons sugar, one tablespoon butter, one teaspoon ground
cinnamon, a little salt. Mix all the dry ingredients together,
rub in the butter and add enough sweet milk to make a soft
dough. Roll into two sheets, put in pie tins, allowing to come
up on the side a little, and sprinkle with sugar, cinnamon and
bits of butter. Bake and serve hot.
Coffee Cakes
One cup sweet milk, one-half cup of sugar, one-half cup of
butter, two eggs, two teaspoons baking powder. Work in
enough flour to make a stiff dough, roll out, and sift on the
whole sheet some ground cinnamon, and roll up. Cut from the
roll slices and place on tins. Before baking, sprinkle with sugar.
Coffee Cake
Two cups brown sugar, one cup butter, four eggs, one cup
cold coffee, one teaspoon baking soda, three cups flour, quarter
teaspoon cinnamon, cloves, allspice, mace, ginger and small
nutmeg.
Sally Lunn
One quart of flour, four eggs, one cup milk, one cup of lard
and butter mixed, two teaspoons of baking powder, one
teaspoon of salt. Beat the eggs very light, yolks and whites
separately, melt the shortening, sift the baking powder into
the flour, add the whites the last thing. Bake steadily three-
quarters of an hour, or until a straw thrust into it comes up
clean. Eat while hot.
Breakfast and Tea Cakes 39
Mt. Hor Tea Cake
One quart flour, three teaspoons baking powder, one
teaspoon salt, two eggs, one cup sugar, one pint milk, one-
quarter cup melted butter. Mix the baking powder and salt
with the flour. Beat the eggs till thick and creamy, add the sugar
then the milk. Stir this into the flour, add melted butter last,
and beat it well. Bake in a shallow pan. Break and eat it hot.
Sally Lunn
One pint of flour, two teaspoons of baking powder, one
salt spoon of salt, two eggs beaten separately, one-half cup
of milk, one-half cup of melted butter.
Scotch Scones
One quart flour sifted with two teaspoons baking pow-
der, one tablespoon sugar, one-half teaspoon salt, one table-
spoon lard, two beaten eggs, and a pint of sweet milk. To be
eaten hot with butter. Bake in muffin rings in hot oven.
Popovers
Two cups flour, two cups milk, one-half cup sugar, two
eggs, butter the size of an egg, one teaspoon baking powder,
a little salt.
Rusks
One and a half pints of flour, one-half teaspoon salt, three
tablespoons sugar, two tablespoons baking powder, two
tablespoons of lard, three eggs, one teaspoon each nutmeg
and cinnamon, three-quarters pint of milk. Stir together
flour, salt, sugar and powder; rub in the lard cold; add the
milk, beaten eggs, and spices. Mix into a dough soft enough
to handle; flour the board, turn out the dough, give it a quick
turn or two to complete its smoothness. Roll them under the
hands into balls the size of a small egg; lay them on a greased
shallow cake pan, put very close together, bake in moderately
heated oven thirty minutes; when cold, sift sugar over them.
Snowballs
One cup of sugar, one cup of flour, two tablespoons sweet
milk, one teaspoon baking powder, three eggs; flavor with
lemon. Put one tablespoon in a buttered cup and steam
twenty minutes. Roll in white sugar while hot.
3
40
The Toronto Cook Book
Apple Rolls
One cup of sweet milk, one-half cup sugar, one-quarter
cup butter, two cups flour, one and a half cups chopped apple,
two teaspoons baking powder. Put in the apple the last
thing. Put gem pan on stove and grease with lard, leaving
just a little lard in bottom of each pan. Have the pans sizzling
hot and let the batter stand in pans about one minute on top of
stove, then put in hot oven and bake quickly. This amount
makes eight or nine rolls. Very nice for tea.
Crumpets
Melt one small tablespoon lard. Add to it one egg and one
and a half gills milk. Beat well, then add one-half teaspoon
salt, one teaspoon sugar, one and a half teaspoons baking pow-
der sifted with two and one-half gills flour. Bake in muffin
rings in a very hot oven at once, for five minutes. This quantity
makes six crumpets. The secret of success is quick making
and quick baking.
Rice Waffles
One cup boiled rice, one pint of milk, two eggs, lard the size
of a walnut, two teaspoons baking powder, one teaspoon salt,
flour for a thin batter.
Oatmeal Crackers
Three cups oatmeal, three cups flour, salt, two eggs, one cup
brown sugar, two teaspoons baking powder, one piece butter
or lard size of an egg; milk to moisten it; roll thin and bake
in a quick oven.
Graham Crackers
One quart best Graham flour, one tablespoon sugar, one-
half teaspoon salt, one teaspoon baking powder, two table-
spoons butter, little more than one-half pint milk. Sift
together Graham, sugar, salt and powder; rub in the lard cold
add the milk and mix into a smooth, consistent dough. Flour
the board, turn out the dough and knead it well for five minutes.
Roll it with the rolling-pin to thickness of one-quarter inch;
cut it with a knife into small envelope-shaped crackers. Bake
in rather hot oven with care (as they burn readily) for ten
minutes. Handle carefully while hot; when cold, store for use.
Breakfast and Tea Cakes
41
Gem Crackers
One and a half pints flour, half a pint corn meal, one
teaspoon salt, one teaspoon baking powder, one tablespoon
butter, little more than one-half pint milk. Sift together
flour, corn meal, salt and powder; rub in the butter cold; add
the milk, mix into a smooth rather firm dough. Flour the
board, turn out the dough, give it a turn or two quickly, and
roll it to the thickness of one-quarter inch. Cut out with a
small oval cutter, prick each cracker with a fork; lay them on
greased baking tin, wash over with milk, and bake in hot oven
eight to ten minutes. When cold, store for use.
Fruit Crackers
Prepare a dough as described for Gem Crackers, divide it
in half, roll out each half exceedingly thin. On one half spread
a close layer of well washed, picked, and dried currants, sprinkle
thoroughly with milk, and cover with the other half. Allow it
to stay thus prepared, covered with a cloth five minutes, then
cut with a knife into square crackers, not too large. Lay on
a greased baking tin and bake in good hot oven fifteen minutes.
When cold, store for use.
Griddle Cakes
In making griddle cakes the flour, meal, salt, baking powder
and other dry materials should be thoroughly mixed together,
then the milk or water added to form a smooth, consistent
batter that will run from the mouth of a pitcher in a thick
stream. Pour upon a hot griddle, greased with a small piece
of fat pork, and bake to a brown color, turning them so that
both sides will be a rich brown. Serve with sugar, molasses, or
maple syrup.
Griddle Cakes
Three cups flour, two teaspoons baking powder, one
teaspoon salt. Mix well and add two well beaten eggs.
Add enough sweet milk to make a soft batter and bake at once.
Buckwheat Cakes
Two teacups buckwheat flour, one teacup wheat flour,
four teaspoons baking powder, one teaspoon salt. Mix all
together and add sufficient sweet milk or water to make a
soft batter. Bake on griddle at once.
42
The Toronto Cook Book
Economical Griddle Cakes
One quart stale bread, soaked to a pulp in milk or water;
add one beaten egg, pinch of salt, and one teaspoon baking pow-
der, sifted into one-half cup flour.
Indian Griddle Cakes
Two-thirds quart corn meal, one- third quart flour, one tea-
spoon brown sugar, one-half teaspoon salt, three teaspoons
baking powder, two eggs and one pint milk.
Rye Griddle Cakes
One pint rye flour, one-half pint Graham, one-half pint
flour, one tablespoon sugar, one-half teaspoon salt, three tea-
spoons baking powder, one egg, and one pint milk.
Graham Griddle Cakes
One pint Graham flour, one half pint corn meal, one-half
pint flour, one teaspoon sugar, one-half teaspoon salt, three
teaspoons baking powder, one egg, one-half pint each of milk
and water.
Apple Griddle Cakes
One-half pint cold stewed apple, one -half pint Graham
flour, one-half pint corn meal, one-half teaspoon salt, two
teaspoons baking powder, two eggs, one-half pint milk.
The apple should be free from lumps; add to it the beaten
eggs and milk, then the Graham, corn meal, salt and baking
powder, after they have been thoroughly mixed together.
Squash Griddle Cakes can be made the same as above
using one-half pint sifted squash in place of the apple.
Squash Griddle Cakes
One cup sifted squash, one cup boiling milk, one tablespoon
sugar, one tablespoon butter, one-half teaspoon salt, one egg,
two teaspoons baking powder and one cup of flour. The
milk should be poured into the squash, the butter, sugar,
and salt added; when cool add the beaten egg, then the flour
into which the yeast powder has been well mixed. If too thin,
add more flour; if too thick, add milk.
Breakfast and Tea Cakes
43
Berry Griddle Cakes
One-half pint berries, one and a half pints flour, one tea-
spoon salt, one tablespoon sugar, three teaspoons baking pow-
der, two eggs, one pint milk. The griddle should be hot
enough to form a crust as soon as the batter touches it and the
cakes should be turned quickly so as to form a crust on both
sides to confine the juice of the berries.
Indian Pancakes
One pint of Indian meal, one teaspoon salt, mixed with
enough boiling water to make a little thinner than mush, when
cool add the yolks of four eggs, half a cup of flour sifted with
three teaspoons baking powder, enough sweet milk to make
batter as for griddle cakes, and the beaten whites of four eggs,
added just before baking.
Pancakes
Two eggs, two ounces of butter, four ounces of flour,
one pint of sweet milk, and one teaspoon of baking powder.
Bake on jelly-cake tins or on a griddle, serve with cut lemon
and sifted sugar; or pile the pancakes high on a dish, with pre-
serves or marmalade between them.
French Pancakes
One egg, one cup of milk, pinch of salt, one teaspoon
baking powder, and about two tablespoons of flour. It needs
to be very thin, so it will run over the griddle; when done,
spread with jelly and roll up. Sprinkle with powdered sugar.
To be used as a side dish.
Trifles
One quart flour, one cup sugar, two tablespoons melted
butter, one egg, two teaspoons baking powder, sifted with
flour and enough sweet milk to make stiff as crullers. Roll
into thin sheets and cut in pieces about two by four inches.
Make as many cuts across the short way as possible. Pass
two knitting needles under every other strip. Spread the
needles as far apart as possible, and with them hold the trifles
in the fat until a light brown.
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The Toronto Cook Book
Fried Muffins
One egg, one-half cup sugar, three-quarters cup milk,
one teaspoon baking powder, one salt-spoon salt, flour.
Beat the egg very light, add the sugar and beat again; add
the milk and then two cups of flour into which baking
powder and salt have been mixed; if needed, add more flour to
make a stiff batter. Drop from a spoon into hot fat.
Fried Rye Muffins
Three-quarters cup rye meal, three-quarters cup flour,
two teaspoons baking powder, one tablespoon sugar, one
saltspoon salt, one egg, one-half cup milk. Drop from a
spoon into hot fat and cook until they will not stick when tried
with a fork.
Congress Crullers.
Two cups sugar, one of milk, four eggs, two tablespoons
butter, nutmeg or other spice to taste, three teaspoons
baking powder, flour enough to roll out. Fry in hot lard.
Cream Crullers
One and a half cups sugar, two cups cream, two eggs, two
teaspoons baking powder mixed in enough flour to roll out
soft. Cut in desired shapes and fry in very hot lard.
Pancakes
One cup Indian meal, scalded very soft, one cup rye meal,
or one cup flour, half cup yeast, cinnamon, and a little molasses.
Buckwheat Cakes
One quart buckwheat flour, one teaspoon salt, Stir in
water to make a thin batter; beat thoroughly four tablespoons
yeast, set batter in a warm place, let it rise over night. Add
one teaspoon of soda in the morning, also two tablespoons of
molasses.
DOUGHNUTS, GINGER-
BREADS AND COOKIES
Doughnuts
One cup of sugar, brown or white,
Now add an egg, and beat it light,
A little salt, with spice to taste,
Baking powder, too, must now be placed ;
Three teaspoonfuls bought of Gillett,
I find as good as any yet,
One cup of milk now stir together,
They will prove as light as any feather;
Just flour enough to roll them out,
But you must mind what you're about,
And keep your lard at proper heat —
You'll find these doughnuts hard to beat.
Molasses Doughnuts
One cup of molasses, one egg, one rounded tablespoon of
butter, two-thirds cup of milk, two teaspoons of cream of tartar,
one of soda, one-half teaspoon of nutmeg and ginger, or cinna-
mon, little salt and flour to roll and handle nicely.
Sour Milk Doughnuts
Two eggs well beaten, add one cup of sugar, one cup of sour
milk, one teaspoon of soda in the milk to foam, teaspoonful of
melted butter, a little salt, nutmeg, and don't forget to add a
pinch of ginger to make them light. Now sift in flour with one
teaspoonful of any kind of baking powder or one of soda and one-
half of cream of tartar in the flour. Mix soft. They are fine
rolled in sugar when hot.
Doughnuts
One cup sugar, one teaspoon salt, one of nutmeg, one cup
of milk, two cups flour, two teaspoons baking powder. — N.H.
Doughnuts
One quart flour, half cup sugar, half teaspoon salt, two tea-
spoons baking powder, a saltspoon cinnamon or nutmeg,
one egg, milk enough to make a stiff dough.
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The Toronto Cook Book
Doughnuts
Two eggs, one and a quarter cups sugar, small piece of
butter, one cup sweet milk, one good sized teaspoon baking
powder, flour to roll, cut out with a doughnut cutter and fry in
hot fat.
Doughnuts
One cup sugar, one cup milk, two eggs, one teaspoon baking
soda, three teaspoons melted butter, a little salt, one nutmeg;
beat the eggs, then add sugar and beat until very light, then put
in butter and flour enough to make a stiff dough; roll out and
then cut.
Doughnuts
One cup sugar, one egg, one spoonful cream tartar, half a
spoonful soda, one nutmeg, half a teaspoon salt, two-thirds cup
milk, one dessertspoon butter.
Doughnuts
One cup granulated sugar, one teaspoon butter, two tea-
spoons baking powder, one teaspoon salt, two eggs, one-half
grated nutmeg, two cups Rainbow flour, one cup milk. Rub
butter into sugar, beat eggs light, add them to butter and sugar,
then add milk. Sift flour, baking powder and salt, grate in
nutmeg, add to mixture enough Rainbow flour to make a dough
as soft as can be handled, not necessarily the two cups. Roll
one-quarter inch thick and cook in boiling fat. Try fat first by
small piece of dough.
Soft Gingerbread
One cup molasses, one-half cup sugar, one-half cup butter,
one-half cup sweet milk, two eggs, one tablespoon ginger, one
teaspoon allspice, two cups flour sifted with one and a half tea-
spoons baking powder. Bake in shallow pan, or small pans.
Soft Gingerbread
One-half cup butter, one cup brown sugar, one cup mo-
lasses, one cup sweet milk, three cups flour, three teaspoons
baking powder, one teaspoon each of ginger, cloves and cinna-
mon.
Doughnuts, Gingerbreads and Cookies 47
Sugar Gingerbread
Two-thirds cup butter, two cups sugar, one tablespoon
ginger, two eggs, one cup milk, three cups flour, two teaspoons
baking powder. Spread it on shallow pans well buttered
and when baked cut it into rectangular pieces.
* Molasses Sponge Gingerbread
One cup sugar, one of milk, one of molasses, and half a cup
of butter, melted together, three eggs, four cups flour, one tea-
spoon baking soda, dissolved in warm water, one and a half tea-
spoons ginger. — Frances Perry Sexton.
Hard Gingerbread
One cup butter, two cups sugar, one cup milk, one teaspoon
soda, one tablespoon ginger; flour enough to roll out.
Gingerbread with Jelly
One cup molasses, one-half cup butter, one egg, one-half cup
warm water, one teaspoon soda, one of ginger, one of cinnamon,
two cups flour, a little salt. Bake in Washington pie tins and
spread jelly between, or you can bake in one sheet and split and
spread the jelly.
Gingerbread
Cream together one cup sugar and two rounding tablespoons
of lard, add one cup of molasses, mix well, add one cup each of
milk and water, four even cups flour, pinch salt, two rounding
teaspoons of soda dissolved in a very little hot water, two tea-
spoons ginger. Beat as long as you can. Bake in quite a hot
oven.
Marshmallow Gingerbread
Melt one-half cup shortening, add one cup molasses, one
egg well beaten, two and one-third cups flour mixed and sifted
with one and three-quarter teaspoons soda and one teaspoon
each of salt and ginger, and one cup sour milk. Bake in a large
dripping pan about 20 minutes. Remove from pan, cut in
halves crosswise and on one-half spread marshmallows. Cover
with the other half and set it in oven for a few minutes. Re-
move to serving dish, cool slightly and serve with whipped cream.
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The Toronto Cook Book
Soft Sour Milk Gingerbread
One cup sour milk, one cup molasses, one cup brown sugar,
half a cup butter, one teaspoon baking soda, dissolved in the
sour milk, one teaspoon salt, one and a half teaspoons ginger,
four cups of flour, three eggs beaten separately.
Soft Gingerbread
One cup butter, one cup brown sugar, one cup molasses
(black), one cup sour milk, four eggs, beaten separately, one
tablespoon ginger, one tablespoon cinnamon, one teaspoon bak-
ing soda, three cups flour.
Cookies
One and a half cups sugar, one and a half cups butter, three
eggs stirred in without beating, two and a half spoons baking
powder; flour to make a good paste; roll thin and cook in a
quick oven.
Cookies
Two cups sugar, one cup butter, two eggs, half cup milk,
one teaspoon cream of tartar, one teaspoon soda; add flour to
roll stiff.
Fruit Cookies
One and a half cups brown sugar, one cup butter, three eggs
well beaten, half teaspoon vanilla, half teaspoon lemon juice,
one cup walnuts cut small, one cup dates cut small, two and a
half cups flour, one teaspoon soda, one teaspoon cinnamon, half
teaspoon salt, a pinch of allspice, a pinch of cloves. Drop tea-
spoon of dough in pan leaving room for spreading. Bake in
moderate oven.
Date Cookies
Two small cups brown sugar, one cup butter and lard, one
small teaspoon soda, half cup sour cream, two cups oatmeal, two
cups flour, vanilla flavoring, one pound dates cut small, half cup
sugar, brown or white, juice of one lemon. Cook dates, sugar
and lemon juice with enough water to cook until dates are soft.
Cream sugar and butter, mix soda and sour cream, and add.
Into this mix well the oatmeal, flour and flavoring. If the mix-
ture is too thin to roll, add more white flour. Roll out the oat-
meal mixture quite thinly and cut with a cutter. Put a spoonful
of the date mixture between two of the cookies and press the
edges together. Bake until brown.
. Doughnuts, Gingerbreads and Cookies 49
Date Cookies
One pound of dates, two teaspoons sugar and water; cook
dates a few minutes.
Paste for Above
Two-thirds cup butter, two-thirds cup sugar, two eggs,
pinch of salt, vanilla flavoring; beat eggs, sugar and butter, add
two to three cups of flour, one teaspoon baking powder. — Mrs. J.
R. Skinner.
Cream Cookies
Cream one cup brown sugar and one cup butter, add two
eggs, two tablespoons sweet cream, two teaspoons baking pow-
der, flavoring, and enough flour to roll. This recipe can also
be made with two tablespoons of sour cream, substituting half
a teaspoon of soda and half teaspoon cream of tartar for the
baking powder.
Lemon Cookies
One egg, half cup of lard or butter, one and a quarter cups
of white sugar, one cup sweet milk, a pinch of salt, a little baking
ammonia and a little oil of lemon, flour to stiffen; bake in hot
oven.
Sponge Cookies
Three eggs, one cup sugar, one heaping coffee-cupful of
flour, two teaspoons baking powder, Beat the eggs to a stiff
froth; add the sugar; sift the baking powder into the flour
and beat it thoroughly. Drop teaspoons of the mixture on a
buttered tin about three inches apart and bake in a quick oven.
Oatmeal Cookies
One-half pound flour, half pound oatmeal, six ounces sugar,
quarter pound shortening, one egg, one and a half teaspoons
baking powder; mix with milk or water to make a soft dough.
Vanilla Cookies
One cup sugar, one cup butter or part lard, one egg, scant
half cup milk, two teaspoons baking powder, salt and
flavor; flour enough to roll; after rolling our sprinkle with white
sugar and roll lightly. Cut and bake carefully.
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The Toronto Cook Book
Sugar Cookies
One and a half cups sugar, two eggs, two-thirds cup butter,
one-third cup milk, two teaspoons baking powder, two tea-
spoons lemon; roll thin and bake in quick oven.
Cookies
One cup sugar, one egg, half cup butter, four tablespoons
sweet milk, one and a half teaspoons baking powder, one tea-
spoon vanilla, enough flour to roll well; roll thin.
Ginger Cookies
Two eggs, one cup brown sugar, three tablespoons melted
butter, one teaspoon cream tartar, two teaspoons baking soda,
one teaspoon salt, quarter of a teaspoon of pepper, two table-
spoons molasses, flour enough to make thick. Set away one and
one-half hours to rise, then make into cookies, and bake. These
are really delicious.— Mrs. John Moorish.
Brown Sugar Cookies
One cup sweet milk, two cups brown sugar, one cup butter
and lard mixed, one cup of chopped peanuts, one teaspoon of
soda, flavor with almond or vanilla, flour enough to make very
stiff, two-thirds teaspoon salt.
Soft Ginger Cookies
Cheap and good. One cup molasses, two-thirds cup of
lard, two-thirds cup sugar, two-thirds cup hot water, one tea-
spoonful ginger, two dessertspoonfuls of soda and one dessert-
spoonful of cream of tartar. Put the molasses in mixing bowl
first, then add cream of tartar and soda. Add also a pinch of
salt and flour to roll. Cut out and bake. Do not roll too thin.
Peanut Cookies
One tablespoon of butter, one-quarter cup sugar, one egg,
one teaspoon baking powder, one-half cup flour, one-half tea-
spoon lemon juice, one-quarter teaspoon salt, two tablespoons
milk, one-half cup finely chopped peanuts. Cream butter and
sugar together, add an egg well beaten. Mix and sift baking
powder, salt and flour, add to the first mixture, then add the milk,
peanuts and lemon juice. Drop on a buttered tin in teaspoons
one inch apart. Bake fifteen minutes -in a slow oven.
Doughnuts, Gingerbreads and Cookies 51
Fruit Cookies
Two cups sugar, two-thirds cup butter, one cup chopped
raisins, one egg, three teaspoons baking powder, two-thirds
cup water, cloves, cinnamon and nutmeg.
Cocoanut Cookies
One cup sugar, one-half cup butter, three eggs, one quarter
cup milk, one cup cocoanut, one heaping teaspoon baking powder,
flour enough to roll and cut nicely; add cocoanut last; flavor
with vanilla and lemon; after being rolled to cut, shake a little
sugar over them.
Macaroons
Blanch one half pound of sweet almonds; pound them fine
with a little rose water. Beat very stiff the whites of three eggs,
and stir in one half pound of powdered sugar; mix well, and add
the almonds; drop with a teaspoon upon buttered tin sheets.
Bake in a slow oven.
Sponge Drops
Half pound sugar, quarter pound flour, four eggs, whites
and yolks, beaten separately, juice of one lemon. Drop on
buttered tins.
Cream Cakes
One pint of water, half pint of flour. When the water boils
put in the butter to melt, and stir in the flour. Set it away
to cook, then add seven eggs, drop in a tin, and bake in a quick
oven.
Filling. — One pint of milk, four eggs, two cups sugar,
one cup of flour. Beat sugar, eggs and flour together and
stir in the milk while boiling. Flavor to taste.
Cranberry Shortcake
One pint flour, half teaspoon salt, half teaspoon soda, one
teaspoon cream of tartar, two tablespoons butter worked into
the flour, half pint sweet milk. Mix into a smooth dough and
bake in a round pan in a hot oven twenty minutes. When done
tear apart, as cutting makes it heavy. Wash and pick over
one pint of cranberries with one-quarter pint water. Set on
fire and stew one-half hour. Stir often to prevent burning.
Spread between the cakes and heap on top whipped cream,
sweetened and flavored with vanilla.
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The Toronto Cook Book
Strawberry Shortcake
Beat together one teacup of sugar and one tablespoon but-
ter, beat three eggs very light and add two cups of flour sifted
with two teaspoons of baking powder. Mix and spread on
greased layer tins.
Strawberry Shortcake
One quart sifted pastry flour, three teaspoons baking
powder, butter the size of two large eggs. Sift the powder
through the flour three times, rub in the butter and mix with
sweet milk about the same as biscuit dough. Bake in a flat cake
tin or dripping pan in two layers. Place the first layer in the
pan and spread the top with melted butter before putting the
other one on so that you will not have to split the cake when
done. Also mark it on the top with a knife into squares of the
size you wish the pieces to be when served. Upon taking it out
of the oven separate the layers and spread the sides that were
stuck together in baking with butter. Sweeten to taste one
quart berries and add one-half cup cream, mixing all well to-
gether and mashing and cutting the berries with the spoon.
Spread this between the cakes and serve with a sauce made of
one pint of strawberries and one-half pint of cream sweetened
to taste, having the berries slightly cut and mashed.
Strawberry Shortcake
Into one cup of sour cream stir half a teaspoon of soda, add
one teaspoon melted butter and flour enough to make a stiff
dough. Roll it out to fit in a large pie pan and bake in a quick
oven. Split open, butter vwell and spread a pint of sugared
berries between the layers, and as many more over the top.
Make the dough as for soda biscuits; bake jn deep jelly pans or
pie tins, split the sides and spread with sugared berries. Rasp-
berries, peaches, etc., are nice to use in the same way
S3
EGGS AND OMELETS.
Proper Way to Cook Eggs
Eggs should not be boiled, but put into cold water and
allowed to heat gradually, or else drop into boiling water and
remove from the fire. Let stand for at least five minutes.
Eggs cooked in this manner they closely resemble poached eggs.
Baked Eggs on Toast
Toast slices of bread, cut about half an inch thick, butter
and trim to three and a half inches square; place on each a
stiffly beaten white of one egg, and carefully slip the unbroken
yolk into the depression in the centre; put in a hot oven and
cook very rapidly until edges of the white are delicately brown,
and the yolk sufficiently set; serve immediately.
Rice Omelet
One cup cold boiled rice, one cup warm milk, one tablespoon
melted butter, one teaspoon salt, a little pepper ; mix all together
thoroughly; take three well-beaten eggs, put a tablespoon in a
hot frying pan and when it boils, pour in the omelet; set the pan
in a hot oven. As soon as cooked through, fold, turn out on hot
dish and serve at once.
Egg Nests
Two cups mashed potatoes; shape into small nests in a
buttered baking dish. Into each nest put small piece of butter,
then break in the eggs, sprinkle salt and pepper over each one;
put in oven for few minutes until eggs are set; serve hot with
cold meats for luncheon.
Rice Cooked with Eggs
One cup rice, washed in enough water to get flour out; put
into four cups of boiling water and a teaspoon of butter; cook in
double boiler; when done, salt and add an egg; stir briskly; to
be eaten with sugar and milk.
Toad Omelet
One cup chopped ham, two teaspoonsbread crumbs; add to
a custard made of two eggs and one pint milk; pour into buttered
pudding dish and bake as a custard.
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The Toronto Cook Book
Eggs Stuffed with Meat
Cut hard-boiled eggs in halves, remove yolks, put whites aside
in pans, mash yolks and add an equal quantity of cold cooked
chicken, or of real finely chopped ham, half the quantity; moisten
with melted butter or salad dressing, to make the right consis-
tency to shape. Season with salt, pepper and lemon juice.
Make into balls the size of the original yolk and re-fill the whites.
Tomato Omelet
Take one can ripe tomatoes, put into saucepan with two
finely-chopped onions, a little butter, salt and pepper, one soda
biscuit rolled fine; cover closely and simmer one hour; beat five
eggs to a froth and have frying pan hot and well-greased. Beat
eggs and tomatoes together, pour in pan, brown, fold and serve.
Egg Macaroni
Into one cup cream sauce seasoned with salt, pepper and
onion juice, stir one cup of boiled macaroni; when hot, add
beaten yolks of two eggs; cook one minute and set away to cool.
When cold, stir in whites beaten stiff. Cover with grated cheese
or crumbs and bake in buttered dish twenty-five minutes; serve
with mushroom sauce.
Plain Omelet
Beat six eggs until light and foamy with an egg-beater;
add half a teaspoon of salt and one scant saltspoon of pepper
and one cup of milk. Fry a large spoonful at a time in a hot
pan or on a griddle, and roll over quickly like a French pancake.
This is a convenient way where the family come irregularly
to breakfast. The mixture may stand for some time if beaten
again thoroughly before frying.
Omelet Soufflee
Allow a heaping teaspoon of powdered sugar, a few drops of
lemon or vanilla for flavoring, and two whites to each yolk.
To make a small omelet, beat the yolks of two eggs till light
and thick; add two heaping teaspoons of powdered sugar and
half a teaspoon of lemon or vanilla.* Beat the whites of four
eggs till stiff and dry, and fold them lightly into the yolks.
Put it lightly into well-buttered baking-dish a tablespoon at a
time. Cook in moderate oven about twelve minutes, or till
well puffed up and a straw comes out clean. Serve at once.
Eggs and Omelets
57
Sweet or Jelly Omelet
Allow a teaspoon of powdered sugar to each egg, and omit
pepper. Mix and cook as in Omelet No. 1, and when ready to
fold put two or three tablespoons of any kind of preserve, mar-
malade or jelly on top. Fold and sprinkle with sugar.
Orange Omelet
The thinly grated rind of one orange and three nad a half
tablespoons of the juice, three eggs, and three tablespoons of
powdered sugar. Beat the yolks; add the sugar ,rind and juice;
fold in the beaten whites, and cook as in Omelet No. 1. Fold,
turn out, sprinkle thickly with powdered sugar, and score in
diagonal lines with a clean red-hot poker. The burnt sugar
gives the omelet a delicious flavor. Another way is to cut the
orange into sections, remove the seeds and tough inner skin;
cut each section into pieces and mix with the yolks before
cooking; or spread part of the orange over the omelet before
folding, and sprinkle the remainder over the sugared top. This
is a convenient dessert for an emergency, and may be prepared
in ten minutes if one have the oranges.
Jumbled Eggs
One cup white sauce made of butter and flour and scalded
milk; put one layer of this sauce in a dish ,then a layer of hard-
boiled eggs finely chopped, a layer of ham or any other cold meat
on hand, finely chopped. Continue this until the dish is full,
placing white sauce on top. Sprinkle with bread crumbs and
small pieces of butter. Bake in oven five to seven minutes.
Curried Eggs.
Four hard-boiled eggs, two tablespoons melted butter,
one and a half tablespoon flour, salt and curry to season, a dash
of pepper and one cup of hot milk; add butter, flour, seasoning
mixed with the hot milk; slice eggs, placing all together and
warm in saucepan; then serve.
Omelet with Ham
Make a plain omelet, and just before turning one half over
the other, sprinkle over it some ham which has been chopped;
garnish with celery.
4
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The Toronto Cook Book
Scrambled Eggs, with Chopped Ham
Melt three tablespoons of butter in a frying-pan; put in a cup
of cold boiled ham, chopped fine, and stir and cook until heated
through; then stir in three eggs beaten lightly and mixed with
three tablespoons of milk; stir and cook until the egg is nearly
set; then turn out into a warm serving dish. Surround with
toast points.
Eggs — Omelets, etc.
Take six hard-boiled eggs, chop whites fine and rub yolks
through a fine sieve; then make a white sauce of one dessert-
spoon butter and one dessertspoon flour, one cup of milk, dash
of salt and pepper; now add the whites to the sauce, sprinkling
yolks over lastly. Serve hot on slices of toast.
Creamed Eggs
One dessertspoon butter, two heaping dessertspoons flour,
one and three-quarters cups of milk; boil until it thickens;
add ten chopped hard-boiled eggs and serve on hot toast ; sprinkle
with paprika.
Stuffed Eggs
Boil the eggs hard, remove shell and cut piece of top; take
yolks and mix with them a little pepper and salt, adding salad
dressing moistened with cream ; chicken, ham or tongue chopped
very fine may be added to the yolks; fill whites with the mixture;
smooth them and put on top of egg. This is very nice if one
wishes to roll egg in bread crumbs and brown in boiling lard.
Garnish with parsley.
Omelet
Beat one egg separately (the white stiff but not too dry);
add one tablespoon of milk to the yolks; mix well, stir in white;
pour into a hot pan; set in oven till it looks nice and brown;
loosen eggs, lift up one end with cake turner; fold over and serve
hot.
Baked Omelet
Heat three gills of milk with a dessertspoon of butter in it;
beat thoroughly four or five eggs; wet a tablespoon of flour and
a teaspoon of salt in a little cold milk; mix the eggs with the flour
and cold milk, then add the hot milk, stirring fast. Bake in a
quick oven fifteen or twenty minutes.
Eggs and Omelets
59
Eggs a la Savoy
Six hard boiled eggs; cut through centre and remove yolks;
cut a little from the bottom and make stand. Put the yolks
in a bowl and add two tablespoons grated cheese, one tablespoon
butter, pinch of salt and pepper, vinegar enough to make soft
enough to roll in balls. Replace in whites and garnish with
little parsley. Serve on lettuce leaves.
Stuffed Eggs with Salad
Ten eggs, one tablespoon lemon juice, four tablespoons
salad dressing, three-quarters cup chopped ham or tongue,
little salt and cayenne pepper; cook the eggs hard, remove
yolk to smooth paste with salad dressing, adding chopped ham
or tongue and mix thoroughly, filling the space in the whites
with mixture. Serve on a lettuce leaf with French dressing.
Light Omelet
Take as many eggs as you wish to use, beat whites and yolks
separately, beat whites very stiff; beat yolks and add milk
to yolks, a scant tablespoon for each egg used. Beat the milk
and yolks a little, then pour whites over yolks and just fold or
mix all carefully together. Don't beat. Heat your frying-pan,
put in a small piece of butter, only just enough to keep omelet
from sticking to pan. Be careful it does not burn. Run knife
around edge to loosen, and when it is brown underneath set
frying pan in oven a minute or two to dry off the top, then
fold over and serve at once. You have a nice, light plain omelet.
If you want a cheese omelet, grate cheese over before folding,
or sprinkle with chopped cold boiled ham or chicken, or spread
with jelly before folding; in fact, you can make almost any
kind of an omelet you desire.
Omelet
Six eggs, beat the yolks and whites separately; one table-
spoon flour, mixed smooth with a little milk, a little salt, one
small teacup sweet milk. Beat all thoroughly together, adding
the whites last. Pour it into a buttered frying-pan; when partly
done, double it like a turn-over.
Scrambled Eggs
Beat up six eggs, season with a little pepper and salt ; put a
little piece of butter into the frying pan when it is hot, turn in
the eggs, stir till it thickens, and eat hot.
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Tomato Omelet
One quart tomatoes chopped fine after the skin is removed,
two chopped onions, a little butter, salt and pepper, one soda
biscuit pounded fine, cover tight and let it simmer one hour.
Beat five eggs to a froth, have your griddle hot, pour over the
eggs into the tomato; brown on one side, fold, brown on the
other; eat hot.
Omelet Soufflee
One pint sweet milk, made boiling hot, one cup flour mixed
very smoothly in a little cold milk, one spoon sugar, piece of
butter size of a walnut. Stir all into the boiling milk till it is
quite stiff. This can be done early in the morning. When cool,
stir in the yolks of five eggs thoroughly beaten, adding the
whites last, also thoroughly beaten. Bake half an hour.
SANDWICHES
Cheese-and-Nut Sandwiches
Chop pecan, hickory or English walnuts, mix the nuts into an
equal amount of cream or Neuchatel cheese; add a dash of
paprika and use in spreading bread prepared for sandwiches.
A heart of leaf of lettuce, dipped in French dressing, may be
placed between the two pieces of bread.
Club Sandwiches
Take two slices well-buttered toast, cut two slices bacon,
fry and place on toast over lettuce leaf with fried egg, well done,
and slices of any kind of cold meat, chicken preferably; season
and spread with salad dressing; then place another lettuce leaf,
and lastly the other slice of toast. Cut in diamond shape and
serve.
Chopped Chicken Sandwiches
Take cooked pieces of chicken, also a few celery ends; chop,
mix and season to taste with salt and pepper (paprika may be
used if preferred) ; take bread and spread on one side with butter
or mayonnaise dressing, placing chopped chicken on; press
corresponding piece of bread on top and serve with sliced olives
and celery leaves.
Hot Chicken Sandwiches
Take slices of bread cut as for sandwiches, dip in melted
butter, or spread the bread with butter, then brown in oven ; take
a cup of chopped chicken and ham; mix with rich white sauce;
season with a little curry powder, paprika and salt to taste, and
place two spoonfuls between slices of bread; serve hot.
French Sandwiches
Take walnuts and dates chopped fine, adding a few peanuts
well chopped, to make about one pound in all; one cup of cream,
one teaspoon powdered sugar, a dash of salt; mix all together
and if desired, add richly cooked fruit salad dressing (about
two teaspoons); then spread on butter sandwich bread; cut in
small squares and serve.
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Lettuce Sandwich
Place lettuce leaf between two slices of buttered bread,
spread with salad dressing, and serve.
Hard-Boiled Egg Sandwich
These are made the same as lettuce sandwich, using hard-
boiled eggs.
Raisin Sandwich
One and a half cups seedless raisins, three-quarters cup
English walnuts, put through chopper; slice bread thin, butter
generously, and spread on above mixture. This is a very
nice sweet sandwich to serve with tea.
Delicious Sandwich
Take the white meat of a cold boiled chicken, season to
taste, then take half a cup peanuts and break into fine, small
pieces; mix with the chopped chicken, then take a nice salad
dressing and mix all together; add couple of finely chopped
olives. Spread between thinly sliced pieces of buttered bread,
and serve.
CHEESE DISHES
Cheese Fondu
One cup scalded milk, one cup bread crumbs, half a cup
grated cheese, half a teaspoon salt, one dessertspoon butter,
three eggs, beaten separately ; put into the hot milk the butter,
bread crumbs, salt and grated cheese; beat the yolks of three
eggs, and then add the whites well beaten; take a very scant
quarter teaspoon soda; mix all together. Bake until set —
about one hour in a slow even in a basin of water. Serve hot.
Cheese with Eggs and Spaghetti
Use five hard-boiled eggs, cup and a quarter spaghetti
and two dessertspoons butter, three tablespoons grated cheese,
one cup white sauce, dash of salt and pepper; place spaghetti
in dish of boiling water and cook until tender. This takes
about twenty-five minutes. Drain through colander. Thicken
butter in a pudding dish; put in layer of spaghetti, sliced hard-
boiled eggs, sprinkle with pepper and salt, then the grated
cheese, more spaghetti, eggs and cheese, lastly a layer of spag-
hetti. Pour the white sauce over this, sprinkle with cheese and
place little pieces of butter on top. Bake in ten minutes in
a hot oven. Decorate with sliced eggs.
Macaroni and Cheese
Half a cup of macaroni, cup of grated cheese, one cup of
cream sauce. Boil one quart water, add a little salt; break
macaroni into inch sticks; when water in boiling hot, put in
macaroni and boil until tender. This takes about forty minutes.
Drain in colander and rinse in cold water. Mix grated
cheese with sauce and stir in macaroni.
How to make Sauce
One cup of milk, two dessertspoons butter, two teaspoons of
flour, little salt and pepper.
Club Cheese
One-quarter pound grated cheese, one teaspoon mustard,
one tablespoon butter, dash of cayenne pepper and salt, yolks
of two hard-boiled eggs; mix all together and add tablespoon
of vinegar.
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Welsh Rarebit
Take three-quarters cup cheese, one egg, three-quarters
cup milk, dessertspoon cornstarch, one teaspoon butter, pinch
of pepper; grate cheese and cook slowly in milk; when dissolved,
add cornstarch, egg well beaten and butter; bake in oven until
brown ; place on hot buttered toast and serve.
Welsh Rarebit
Put half an ounce of butter into pan; when hot add grad-
ually four ounces of cheese; stir thoroughly until melted;
beat together half a pint of cream, two eggs; whisk into the
cheese; add a little salt; pour over toast and serve.
Scalloped Cheese
Three slices bread well buttered, grate one pound of cheese,
lay bread in layers in a buttered baking dish. Sprinkle over it
the grated cheese, some salt and pepper to taste. Mix four
well beaten eggs with three cups of milk. Pour over bread
and cheese, bake in a hot oven as you would bread pudding.
This makes enough for four people.
Cheese Fondu
One cup rolled soda biscuits, one cup milk, three-fourths
cup chopped cheese, two eggs, whites and yolks beaten separately
very light, stir all together and bake in a very hot oven; serve
immediately.
Cheese Straws
One cup of flour, two cups chopped cheese, one tablespoon
butter, pinch of salt, one scant teaspoon baking powder, mix
with water and roll out like pie crust, cut in strips and bak e a
light brown. This is very nice with salad.
Cheese Relish
Cut one half pound of cheese into slices, put into a frying-
pan, pour over it one large cup of milk into which has been
mixed one-half teaspoon of dry mustard and a pinch of salt;
add piece of butter size of a walnut, stir all the time; have ready
three rolled soda biscuits, sprinkle them into the above mixture ;
when thoroughly mixed turn into a warm dish and serve. This
is very nice for luncheon.
Cheese Dishes
65
Cheese Patties
One pound of chopped cheese, one-half cup of butter, two
and one-half cups flour, one-half teaspoon cayenne pepper,
one teaspoon salt, two eggs beaten thoroughly. Mix butter,
flour and cheese thoroughly, then add other ingredients. Roll
out about as thick as pie crust, cut out and bake in a very hot
oven to a nice brown.
Macaroni and Cheese
Break in small pieces about one-third of a package of macaroni
and cook 30 minutes in boiling salted water. Butter a small
baking dish, put in a layer of macaroni, sprinkle with grated
cheese and pieces of butter, and so on till macaroni is all used.
Cover top layer of cheese with sifted bread crumbs and dot
with pieces of butter. Pour in milk until it can be seen and bake
20 minutes. It requires about 1 cup of milk and quarter pound
of cheese.
A Macaroni Dish
When cooking creamed macaroni plan to have one and half
cups left over. Put this into a well-buttered dish and cover with
cheesed cracker crumbs. Bake, uncovered, in slow oven about
30 minutes. To make the crumbs, put the crackers through
the food chopper, then drop bits of cheese into the crumbs and
pass the whole through the chopper. One usually spends
much time preparing this macaroni dish; but if a leftover is
used in this way it is quickly made ready.
BEVERAGES
REMARKS ON COFFEE AND HOW TO MAKE IT
The Best Way to Make Coffee
Rio coffee is generally provided for use of troops at Eastern
stations, while on the Pacific Coast Central American is pre-
ferred, both being good strong coffees. Coffee should be regular
in grain so as to roast evenly and uniform in color.
The first consideration is the kind to be used. A mixture
of two-thirds Java and one-third Mocha is always excellent.
Mocha coffee has a small irregular grain and is quite strong.
Java coffee is generally yellow or light brown in color and is
of large grain. Coffee should always be bought in the berry
and ground at home as needed. Mocha coffee is undoubtedly
the best variety and is grown in Arabia, the others coming
from South America and the West Indies. The fruit of the
coffee tree is something like the cherry, containing seeds or beans.
Your egg-shells should be washed, well wiped and put
away to be ground for coffee, as this makes it much clearer.
Filtered Coffee
The coffee should be ground as fine as possible. Allow
half a cup of ground coffee to one generous quart of water;
this makes sufficient for five cups of coffee. Place the coffee
in a strainer in top of pot arranged for this purpose ; pour boiling
water upon it, and set pot back, allowing the water to filter
through slowly. When it is all through, set the pot over the
heat, and when the coffee is just at bubbling point pour it out
and at once return it to the top of the pot to filter once more.
Do this still again, making three times in all that the water has
been poured upon the coffee ; and serve at once. This produces
a clear, bright coffee and requires at the most not longer than
five minutes in the making. Coffee should be served as soon
as made, or the bright flavor will be lost.
Boiled Coffee
Allow a dessertspoon to each person and one for the coffee
pot; put the coffee in the bowl and break in an egg, or part of
egg according to amount of coffee (the remainder of the egg
should be put away in covered dish for next morning), stir all
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Beverages
69
together thoroughly, then put in coffee pot, pour boiling water
over it and place on stove; cover the spout of the coffee pot to
preserve the aroma. As soon as it boils up set it on back of
stove to steep and settle. In serving coffee put it over the
cream and sugar in the cups. If milk is used, heat it.
Percolated Coffee
This is quite a popular way of making coffee. The coffee
itself is placed in a strainer in the upper part of pot and the water
boils up through a tube, percolating through the coffee into the
lower part, where it is sent boiling to the tube again. The
glass top renders it easy to see when the coffee is strong enough.
The flame may be turned low so as to keep the coffee hot but
not boiling.
After-Dinner Coffee
The best after-dinner coffee is made with a filter. If really
black coffee is desired, use two heaping tablespoons of finely
ground coffee to each large coffee-cup of freshly boiled water.
Wet the strainer in cold water before adding the coffee; pour
the boiling water slowly upon the coffee, and leave the pot over
the heat while the water is finding its way through the fine
grains and absorbing their flavor. When all the liquid has
dripped through, the coffee is done and should be served at once.
Chocolate
Chocolate is produced chiefly from the seeds of the cocoa
palm ground to a fine powder, mixed with sugar, and reduced
by great pressure to thin cakes.
Cocoa nibs are the seeds roughly broken, and may be
boiled; but they are not as soluble as the prepared chocolate.
Scrape fine an ounce of chocolate and add an ounce of sugar;
throw these mto a pint of perfectly boiling milk and water,
of each one half, and immediately mill and stir them well for
two or three minutes until the chocolate and sugar are quite
dissolved. Some think that ten or twelve minutes' boiling
improves it. Chocolate should never be made unless to be
used immediately. If it becomes cold or boiled again the flavor
is injured.
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The Toronto Cook Book
REFRESHING DRINKS
Fruit Beverage
Take one gallon of boiling water, separate in half twelve figs
then cut four apples into eight slices each, boil all together thirty-
minutes; pour liquor into crock to cool and put through a sieve,
will then be ready for use in twenty-four hours. The above
beverage can be made from any kind of fruit.
Old Fashioned Fruit Beer
Take one and a half ounces of hops and four level teaspoons
of ginger to six quarts of water, when boiled, strain and put in
three half pints molasses (New Orleans the best) one half ounce
essence of spruce; set away and allow to cool one hour, add one
and one half cup yeast; then put in a tightly sealed crock allow-
ing it to ferment for about four days. Then bottle it and it is
ready for use.
Lemonade
Boil one cup of sugar and one pint of water ten minutes;
add thin shavings of the yellow peel of one lemon, and pour it
hot over the juice of three lemons. When cold, strain it and
add chipped ice and water as desired.
Fruit Punch
Boil two cups of sugar and one quart of water twenty min-
utes. Pour it boiling hot over the following mixture: half a
cup each of lemon and orange juice, one cup of strawberry juice,
half a cup of canned cherry syrup, and one cup of chopped
pineapple. When ready to serve, strain it, dilute with ice
water, and add one cup of fresh strawberries quartered, one
banana sliced, and half a cup stoned cherries. Dilute with
Apollinaris if desired.
Raspberry Vinegar •
To four quarts red raspberries, put enough vinegar to cover,
and let stand twenty-four hours; scald and strain it; add a
pound of sugar to one pint of juice; boil it twenty minutes,
and bottle; it is then ready for use and will keep for years. To
one glass of water add a great spoonful. This makes a very
refreshing drink.
Beverages
71
Egg Nogg
Whip the whites and yolks of six eggs into a stiff cream,
adding a half cup of sugar. Pour into a quart of rich milk,
adding a half pint of good brandy and a little flavoring of nut-
meg. Stir and thoroughly mix up the ingredients, and add the
whites of three additional eggs well whipped.
Cream Nectar
Dissolve two pounds of crushed sugar in three quarts of
water; boil down to two quarts; drop in the white of an egg
while boiling; then strain, and put in the tartaric acid; when
cold drop in the lemon to your taste; then bottle and cork.
Shake two or three times a day.
Claret Cup
One quart of claret, one bottle of soda water, one lemon
cut very thin, four tablespoons of powdered sugar, quarter of
a teaspoon of grated nutmeg, one liquor glass of brandy, one
wineglass of sherry wine. Half an hour before it is to be used,
put in a large piece of ice, so that it may get perfectly cold.
Roman Punch
Grate the yellow rinds of four lemons and two oranges upon
two pounds of loaf sugar. Squeeze on the juice of the lemons
and oranges; cover it and let it stand till next day. Then strain
it through a sieve, add a bottle of champagne, and the whites
of eight eggs beaten to a froth. You may freeze it or not. — M .L.H .
Grape Wine
Two hundred pounds grapes put in clean tub; pour boiling
water over (about nine gallons) to nicely cover them; stir every
day; at end of week draw off liquid from the pulp and put into
receptacle; strain into a cask; add three and three-quarters
pounds granulated sugar (into syrup) to every gallon of liquid ;
let stand in keg for two or three weeks; then bottle.
Elderberry Syrup
Take elderberries perfectly ripe, wash and strain them, put
a pint of molasses to a pint of the juice, boil it twenty minutes,
stirring constantly, when cold add to each quart a pint of French
brandy; bottle and cork it tight. It is an excellent remedy for
a cough.
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The Toronto Cook Book
Milk Punch
Pare off the yellow rind of four large lemons and steep it
for twenty-four hours in a quart of brandy or rum. Then mix
with it the juice of the lemons, a pound and a half of loaf sugar,
two grated nutmegs and a quart of water. Add a quart of rich
unskimmed milk, made boiling hot, and strain the whole through
a jelly-bag. This may either be used soon as cold, or make a
large quantity in the above proportion and bottle it, as it will
keep for several months.
Unfermented Wine
Take twenty pounds of Concord grapes, put them in a three-
gallon porcelain kettle; crush well with a potato masher; add
three quarts cold water; put on stove and simmer for half an
hour after it comes to a boil, then strain through a colander. Now
add one quart of water and strain carefully through a cloth to
remove the pulp ; then put again into a kettle, add four pounds of
white sugar or a little more if the grapes are very acid; now set
on stove and let boil up a minute or two after it comes to a boil.
Put up in glass gem jars, let the juice spill a little over the mouth
of the gem, when filling; this will drive out the air.
Old-Fashioned Root Beer
Boil one-quarter pound of hops in three quarts of water.
Strain and add three-quarters bottle root beer extract, ten drops
spruce oil, ten quarts lukewarm water and one and one-half
yeast cakes. Bottle and stand in a dark, cool place 48 hours.
Mint Punch
Serve from large crystal bowl, one cup granulated sugar
put into punch bowl. Add juice of six lemons and stir until
sugar is dissolved. Slice three peeled lemons very thin and
bruise a half dozen sprays of green mint. Stir this mixture well
and add shaved ice. Finally pour from a height three bottles of
ginger ale. A wonderfully refreshing drink to serve on the
porch.
Raisin Wine
Two pounds seeded and chopped raisins, one lemon, one
pound white sugar and about two gallons of boiling water.
Pour into a stone jar and stir daily for six or eight days. Strain,
bottle and put into a cool place for ten days more or so, when the
wine will be ready for use.
Beverages
73
Dandelion Wine
Take three quarts dandelion flowers; press them hard into
the measure so as to give the wine a wholesome bitter; pour over
the flowers four gallons boiling water, and let stand over night.
Next day boil fifteen to twenty minutes; add three pounds sugar
one orange and one lemon, sliced; then boil few minutes longer,
take from the fire and when lukewarm, strain and add yeast
which has been prepared; when quite thoroughly worked, bottle
and keep in a cool place. Gather the flowers when they are in
blossom.
Mead
Three pounds white sugar. Pour three pints boiling water
over it, one pint of molasses, one quarter pound tartaric acid,
one ounce sassafras. To be boiled and used as a syrup with soda.
Ginger Pop Beer
Put into a stone jar two gallons (eight quarts) boiling water
two pounds sugar (brown), two ounces best (bruised) ginger,
two ounces cream tartar, and one lemon sliced. Stir until the
sugar is dissolved. Let it rest until warm as new milk, then
add two tablespoons yeast, and put a piece of bread to float in it.
Cover over with a cloth, and let it rest twenty-four hours; then
strain and bottle. Do not fill bottles but half full, less they
burst.
CANDIES
Chocolate Fudge
Two squares sweetened chocolate, half a cup milk, two cups
brown sugar, butter size of a walnut; let melt together and boil
about seven minutes; then add vanilla and beat; when hard,
pour into pan and set away to cool.
Butterscotch
Good butterscotch is as rare as it is simply made. Here
is an excellent recipe. Boil, without stirring, two cups of sugar,
butter size of an egg and two tablespoons of water until the
mixture hardens when dropped from a spoon into cool water;
remove from the fire and pour on buttered plates to cool.
Turkish Delight
Half a package of gelatine, soaked three minutes in three-
quarters cup water, ten ounces granulated sugar dissolved in
three-quarters cup of water; when hot add the soaked gelatine
and boil twenty minutes. Have the juice and rind of one
lemon and one orange in a vessel and just before taking from
the stove, pour into boiling liquid; strain into a shallow dish
and let stand over night; cut in squares and roll in icing sugar.
To Glace Fruits and Nuts
Let boil in a porcelain kettle for ten to fifteen minutes,
without stirring, one pound granulated sugar and half a cup of
water; at the end of that time test by taking a small portion
upon the end of a spoon, dipping in cold water and breaking
off quickly; when it is brittle, without being sticky, it is ready
for use. Remove from the fire, add a tablespoon of lemon juice
and stand in a bowl of hot water; immerse sections of oranges or
white grapes which are perfectly dry and set aside to dry upon
oiled paper in a warm, dry place. Dip almonds, walnuts or
pecans in the same way.
Chocolate Candy
Half a cup grated chocolate, three cups granulated sugar,
one tablespoon butter, salt and vanilla, one cup of hot water;
boil and stir for ten minutes. Pour on dish and stir with knife
until hard.
Candies
75
Fudge
Three cups sugar, one cup milk, one tablespoon butter;
when sugar is melted add four or five tablespoons of cocoa;
stir and boil fifteen minutes. Take from fire; add one teaspoon
vanilla; stir till creamy; pour on buttered plates and cut in
squares.
Vinegar Candy-
Two cups sugar, half cup vinegar, butter size of a walnut,
quarter teaspoon cream tartar; mix cream of tartar, sugar and
vinegar all together; set on stove, don't stir. Just before done,
put in butter; let it get cool and pull. Don't let it get too hard
in the buttered pan. Cut with scissors after pulling.
Peanut Brittle
One pound white sugar, one quart peanuts; shell and remove
the skins and chop finely. Sprinkle with a little salt. Put
sugar on to heat in a saucepan. Stir constantly until melted
to a syrup, then add the nuts and pour at once into a warm
buttered tin. Mark into squares before it is hard. If desired,
quarter of a teaspoon soda may be added before pouring into pan.
Cocoa Fudge
Use the rule for chocolate fudge, with the exception of using
one-half cup of milk and one-half cup of cream instead of all
milk. Add five tablespoons of good cocoa. Beat and flavor
the same.
Cocoanut Candy
One pound white sugar, half a pound cocoanut, one cup
milk; boil sugar and milk for ten minutes before putting cocoanut
in, then boil for ten minutes longer. Beat well and pour half
into a greased pan, then add a little pink coloring and pour that
over the other. Cut into squares.
Butterscotch
Two pounds of brown sugar, one and a half cups water,
one tablespoon vinegar, quarter pound butter. Put sugar,
water and vinegar on to boil. Boil for ten minutes, then add the
butter and boil to the hard crack stage. Pour into buttered
pans and cool.
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The Toronto. Cook Book
Maple Cream
Three cups brown sugar, three-quarters cup milk, butter
size of a walnut; let boil until it forms a soft ball when dropped
in cold water. Take off, add vanilla, and quarter pound of wal-
nuts and beat stiff.
Molasses Toffee
One cup molasses, two cups of sugar, one tablespoon vinegar,
a little butter and vanilla. Boil ten minutes.
Turkish Delight
One ounce of sheet gelatine; break and soak for two hours
in half a cup of cold water one pound of white sugar; put sugar
in granite dish with half a cup of cold water. When it comes
to boiling point add gelatine. Boil for twenty minutes; just
before taking from stove add the juice of one lemon and grated
rind and juice of one orange. Pour into a pan which has been
standing in cold water. When firm roll in icing sugar and cut
in squares.
Brazilian Candy
Take five cups white sugar, one cup golden syrup, one cup
of water, whites of four eggs, one cup nuts. Put sugar, syrup
and water in a saucepan and stir over fire until sugar dissolves.
Beat whites until stiff. Boil the mixture without stirring for
three or four minutes, then remove one cup and beat into egg
whites. Boil the rest until brittle, then pour in a thin stream
into egg mixture and beat until foamy; add flavoring and nuts
and pour in greased pan.
Candy Snow ■
Boil one cup brown sugar, half cup of milk, small piece of
butter together till it threads. Beat white of one egg stiff and
fold the syrup into it and beat until creamy.
French Drops
Two cups brown sugar, half cup cold water, three-quarters
teaspoon salt, white of one egg. Boil sugar, water and salt
together until if forms soft ball when dropped in cold water.
Do not stir after sugar is dissolved. Beat whites of egg stiff
and pour the syrup on to the egg in a thin stream, beating con-
stantly. This should be beaten stiff enough to keep its shape.
Drop in small balls on buttered plates or oiled paper.
Candies
77
Kisses
Beat the whites of three fresh eggs to a stiff froth; mix
with it five spoons of the finest white sugar; flavor with lemon.
Have ready a nice pan, buttered, in which lay white paper;
drop them on it with a teaspoon, and sift white sugar over
them. Bake in a slow oven half an hour.
Coffee Caramels
Delicious coffee caramels can be made by boiling together
two cups granulated sugar and half a cup of coffee, made strong
and black, for five minutes. Add to it one cup cream and con-
tinue the boiling until it strings when dropped from the spoon,
or until it is almost brittle when dropped in cold water. Pour
the mixture on a platter that has been previously buttered.
When cool, cut into squares.
Butter Toffee
Two cups light brown sugar, four teaspoons molasses,
two tablespoons water, quarter cup butter. Boil until brittle
in water; pour into pans to cool.
Butterscotch
Put two cups brown sugar, a cup water and two tablespoons
vinegar on to cook; boil ten minutes, watching that it does not
run over; add two tablespoons butter and continue cooking
until a little dropped in a glass of water is brittle; pour into
well buttered pans, and when cold break into irregular pieces.
It may be flavored with vanilla or lemon if desired, but most
people prefer it plain.
Molasses Toffee
Pour into a deep, kettle, two large cups of the . best
molasses, one cup granulated sugar, two tablespoons vinegar and
two level tablespoons butter. Cook until the mixture threads
when dropped in water. Then pour half of it into well
buttered pans and as it cools mark the squares. From the other
half you can make.
Vassar Fudge
Put into a porcelain lined kettle two cups of light brown
sugar and one cupful of thick cream; cook until it hardens
^when dropped by water; spread a pan with nut meats, stir
the candy until it stiffens slightly and pour over the nuts.
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The Toronto Cook Book
Popcorn Crisp
Have ready a big panful of corn just popped, taking care all
the hard kernels are sifted out. Pour over the corn the hot
toffee, then work lightly until all the kernels slightly adhere to
each other. Do not attempt to mould it into balls, as it is less
light and delicate in that way. Serve Thanksgiving Day with
cider, nuts and apples.
Maple Fudge
Break into small pieces a pound of maple sugar; stir this
into a cup of milk and cook until a little dropped in cold water
seems brittle; beat hard until it begins to granulate, then turn
into a buttered pan; as it cools mark in squares.
Maple Fudge
Boil together one pound of maple sugar broken in bits
and one cup of milk or cream; when it reaches the brittle stage
add one cupful of hickory, butternut or pecan meats; stir
in lightly and pour on buttered tins or greased paper to cool.
Chocolate Fudge
Beat three cups of granulated sugar and a half cup of butter
together, add one-quarter cake of chocolate, grated or broken
in small bits, and one cup of cream or rich milk; mix thoroughly
before placing on the fire; cook about twenty minutes or until
it hairs, stirring constantly; remove from the stove and beat
rapidly for three or four minutes, until it begins to look "sugary,"
then pour into well buttered tins and cut into squares while
warm.
Butterscotch
Put two cups of granulated sugar, two tablespoons of water
and a heaping tablespoon of butter into a saucepan; also a tea-
spoon of flavoring, using either lemon or vanilla. Cook until
-the brittle stage is reached, then pour into well buttered pans,
cool and mark for cutting.
Chocolate Caramels
Put three cups light brown sugar, one cup of thin cream,
a heaping tablespoon of butter, a pinch of soda and a half-cup
of broken chocolate into a saucepan and cook slowly until thick.
Add a pinch of soda and turn into a buttered pan; mark in
squares.
Candies
79
Cream Cherries
Make a round ball of French cream, cut a small piece of
citron to look like cherry stem and put the ball on one end.
Put one-half of a candied cherry on each side of the cream ball
near stem.
Cream Dates
Remove stones from large dates. Roll French cream in
long strips, which put into dates where stones were. Press
together, roll in granulated sugar and stand aside to harden.
Nut Candy Bars
One cup molasses one cup sugar (granulated), one teaspoon
butter. Boil until it is brittle when dropped into cold water.
Remove from fire and add one teaspoon dry cooking soda, one
teaspoon vanilla and one cup chopped nuts. Cool in tin and
cut in bars or squares.
FRENCH AND FRUIT CREAMS
French Cream
Break into bowl white of egg, add equal amount of water,
stir into it confectioners' sugar and mould into shape. Then
set aside to dry on plates of waxed paper.
Fruit Cream
Seeded raisins, fig, citron or currants chopped fine, may be
mixed with French cream before all the sugar is added. Press
into cake an inch thick and cut into cubes. Chopped nuts
are very nice. English walnuts with cream between, too.
Divinity Fudge
Two cups white sugar, one-half cup corn syrup, one-half cup
water; boil until it hairs and then pour into beaten whites of
two eggs.
Chocolate Caramels
One cup molasses, one cup sugar, half cup milk, half cake
chocolate. Mix chocolate and milk to a smooth paste. Boil
all together twenty minutes; when nearly done, add a piece of
butter size of an egg. Flavor with vanilla.
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Lemon Candy
Two cups white sugar, one cup water; half cup vinegar.
Boil quickly. Flavor before pouring from the pan with lemon.
Molasses Candy
Three cups molasses, one cup sugar, a little butter, a little
vinegar, pinch of soda, put in just before you pour from pan.
Butter Toffee
Two cups sugar, half cup water, two teaspoons vinegar,
butter size of half an egg.
Everton Toffee
One cup molasses, one cup sugar, three quarters cup of
butter. Boil not quite as long as for molasses candy. Pour
on buttered plates.
Chocolate Nut Candy
Put one cup of sugar and two tablespoons of water in a
saucepan, stir to dissolve, then cook ten minutes without stirring.
Test by dipping in a cold fork and if threads will spin and drop
from the tines, the syrup has reached the "soft ball" stage.
Set it aside to cool and when you can hold a finger in it without
burning, beat until white and creamy. Add four squares of
chocolate that have been broken and melted over hot water.
Set the saucepan in another until the mixture is thick and glossy.
Dip unbroken walnut meats in the mixture, using a fine skewer,
When enough have been dipped, use the remainder for chocolate
creams.
Peanut Brittle
Put one pint of shelled peanuts, measured after they are
shelled and the brown skins removed, into a pan in a slow oven
where they will heat through but not burn ; when hot, roll them
over with a rolling pin to break in coarse pieces and return
to the oven to keep warm; meantime put two cups of New
Orleans molasses in a saucepan with one cup of sugar; stir
and boil until brittle when tested in cold water; then add one
tablespoonful of butter and boil again; add the peanuts, stir
a moment, pour into buttered tins and when cold break into
irregular pieces.
Candies
81
Mexican Candy
Put into saucepan two cups of brown sugar and a half cup
of milk and cook gently until a little put into cold water can be
rolled into a ball; stir constantly while boiling, as it scorches
easily; when it reaches the proper stage, which will be in about
eight minutes, add two tablespoonfuls of butter, and as soon as
melted take from the fire; beat until the mixture seems slightly
granulated and stir in a pound of English walnuts that have
been shelled and broken into bits ; beat hard and pour in buttered
tins.
Chocolate Creams
Cook one cup of sugar and three tablespoons of creamy
milk for ten minutes, test for the ball stage. If a drop of the
syrup put into cold water can be worked into a soft ball it is
ready to cool partly, and then beat until creamy. Add vanilla
flavoring to the taste and mould into little balls. Dip in the
chocolate and lay on oiled paper to dry.
Pulled Candy
Put six cups of light brown sugar with three cups of water
and cook without stirring until it will become brittle if a few
drops are put into cold water. When you are sure that this
stage is reached, add the finely grated peel of two lemons and
one-half cup of butter; do not stir, but boil until the butter
stage is again reached. Remember the admonition against
stirring while cooking. Cool, stir and pull until nearly white,
then cut into sticks and small pieces.
Nut Toffee
Take the pulled candy mixture before pulling and pour
it into well-buttered pans. This makes plain toffee. Sprinkle
with chopped nut meats for nut toffee, and when partly cool
mark with a knife into squares for breaking apart.
Fudge
Stir constantly while boiling together, two cupfuls of granu-
lated sugar, two-thirds of a cupful of milk, one bar of chocolate.
When almost done add a small piece of butter. Take from
fire, add a little vanilla flavoring, also nuts or cocoanut if desired,
and stir until smooth. Pour into a buttered plate and check
into squares.
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The Toronto Cook Book
Various Sorts of Mints
The simplest way to make these is to mix confectioner's
sugar with the white of an egg until the mixture can be rolled
out. Flavor a portion with lemon and tint with a speck of yellow
coloring. Cut in rounds with the end of a pastry tube and lay
on a paraffin paper to harden. Tint more of the paste with
red color to make a delicate pink and flavor with wintergreen.
Color a third portion faintly with green and flavor with vanilla
and almond together, using three times as much vanilla as
almonds.
Maple Sugar Candy
Break into small pieces one pound of maple sugar and melt.
Then add half cup of milk and half cup of cream until when a
little is dropped into cold water if forms a soft ball. Take
from the fire and stir until it begins to cream. Pour into a
buttered dish, mark into squares and break apart when cold.
Molasses Kisses
Boil together four cups of granulated sugar, one cup of
molasses, one tablespoon of butter and one tablespoon of cream
of tartar until a bit of the mixture dropped into cold water will
harden. Turn the candy into a deep buttered basin. So soon
as it cools enough to permit it cover the hands with confectioner's
sugar and pull it into long narrow strips. Take the shears
and cut the candy into inch lengths, wrapping each piece in
paraffin paper.
Candied Dates
Two cupfuls of granulated sugar; one-half cup of water;
pinch of cream of tartar; boil together until a little dropped
into cold water will become brittle. Drop the dates into the
mixture about half a dozen at a time. When they are well
covered with the sugar, place on buttered plates to dry.
Nuts and figs may also be candied in this way.
Horehound Candy
Steep one tablespoonful of horehound leaves in one cupful
of boiling water. When the liquid becomes cold, strain and add
one pound of granulated sugar and a teaspoonful of vinegar.
Boil slowly, removing any scum that may come to the surface,
but do not stir. Drop a little of the candy into cold water.
When it becomes brittle pour the mixture into buttered tins.
Candies
83
Wintergreen Candy
Boil hard for about three minutes two cups of granulated
sugar and half cup of water; add one teaspoon of wintergreen
flavoring, and beat until the candy begins to look white; then
drop on buttered paper.
Molasses Toffee
Three cups of brown sugar, one cup of molasses, one table-
spoon of butter and one tablespoon of vinegar. Boil these in-
gredients until, when tested in cold water, a little of the mixture
forms a hard ball. If you prefer the toffee to be brittle do not
remove until the candy cracks when dropped in the water.
Molasses Gems
The above recipe for toffee may be used for these. After
the candy has been pulled, flatten out and spread with any fruit
jelly. Press the two edges and ends tightly together, pull
out into a long, narrow strip, and cut with the shears into inch
lengths.
Almond Bars
Take two pounds of light brown sugar and half cup of water,
add a pinch of cream of tartar, and when the brandy begins to
boil drop in slowly, stirring meanwhile, one pound of blanched
almonds; cook until the nuts are a light golden brown, then
turn the mixture into a buttered pan about an inch deep; when
almost cold cut into bars.
Cocoanut Balls
Melt two cups of sugar in one cup of water. Then boil
slowly without stirring about ten minutes, skimming off the
scum which comes to the top. Drop a little slowly from a spoon
and when a fine thread clings to it the candy is done. Take
it from the fire, add a pinch of cream of tartar, and beat until
it is thick enough to mould easily in the hands. Add grated
cocoanut, form into balls, brush over with white of egg, roll
in the cocoanut and set aside to harden.
Cocoanut Candy
Two cups granulated sugar, one cup water, one-half cup
grated cocoanut. Let the sugar and water boil for six minutes.
Stir in the cocoanut and let it boil one minute. Spread on sheets
of waxed paper.
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The Toronto Cook Book
Ribbons
The above foundation may be used for these delicious
candies also. Take equal parts of the cream and flavor with
chocolate, vanilla, strawberry, coffee, lemon or anything desired.
Cover pastry-board and rolling pin with confectioner's sugar,
and quickly roll out each portion into a long layer about five
inches wide. Put one flavor upon the other, press together and
cut into strips with the scissors. — S.T.
Fudge
Take three squares of chocolate, three cups of sugar, one
cup of milk or water, one teaspoonful of vanilla. Put all together
except flavoring and cook until it forms a ball when dropped in
cold water. Take from fire, add flavoring and beat well. Turn
into greased pan and cut into squares before it hardens.
Fudge
Three ounces Baker's unsweetened chocolate, three cups
sugar granulated, one and one-half cups of milk, one pinch cream
of tartar, one half cup of butter, (good full half cup or more)
vanilla flavoring. Put milk in a separate vessel, and let it get
to boiling point. Melt chocolate in dish for making candy.
Pour on a little boiling water, put milk on chocolate and stir
until free of lumps, and let it come to a boil. Add sugar and
cream of tartar, then stir until dissolved, before letting it boil.
Boil until it forms a lump in cold water.
85
ICE CREAMS AND
SHERBETS
All the ice cream recipes in this book have not only been
used by Mrs. Powell personally, but many have been given her
while on her travels through different parts of Canada. A num-
ber of them have also been contributed by some of her friends in
Boston, the names of which are not appearing in the book,
The greater number of the candy recipes have been taken
from the Fudge Book of Miss Mabel Hudson, Boston, Mass.
If people should know what goes into ordinary commercial
ice cream and the conditions as to sanitation and cleanliness
under which it is made and kept, they would certainly choose
to make their own. If the following directions are followed
nothing can equal the smooth and velvety quality of the cream
produced.
Vanilla Ice Cream
Dissolve one-half cup sugar in one-half cup milk, add two
teaspoons of vanilla and mix thoroughly. Whip three-fourths
pint of ice cold thick cream and immediately whip into it thor-
oughly the sugar, milk and flavoring; pour into vessel and pack
quickly in ice.
Walnut Ice Cream
Same as for vanilla ice cream, except that one-half cup of
finely crushed walnut meats is added to the sugar, milk and
flavoring before whipping it into the cream.
Banana Ice Cream
Dissolve one-half cup sugar in one-half cup milk; add two
or three finely crushed bananas and mix thoroughly. Whip
three-fourths pint of ice cold thick cream. Whip the above
into this thoroughly; pour into vessel and pack quickly in ice.
Coffee Ice Cream
Dissolve one-half cup sugar in one-half cup of very strong
coffee. Whip three-fourths pint of ice cold, thick cream; whip
the coffee and sugar into this thoroughly, pour into vessel and
pack quickly in ice.
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The Toronto Cook Book
Chocolate Ice Cream
Dissolve two or three tablespoons of chocolate or cocoa in
just enough boiling water to reduce it to a smooth paste. Add
one-half cup milk and one-half cup sugar. Stir until sugar is
dissolved. Whip three-fourths pint ice cold thick cream. Whip
the above into this thoroughly, pour into vessel and pack quickly
in ice.
Boston Brown Bread Ice Cream
This is a simple but very delicious dessert. Use the formula
for vanilla ice cream (including the vanilla flavor). Toast crisp
and grind brown bread enough to half fill a cup. Stir this thor-
oughly into the prepared cream, pour into vessel and pack.
Harlequin Ice Cream
Prepare two, three or more kinds of cream as above. Put
into vessel by alternate spoonfuls.
Note — Any desired fruit or flavor may be substituted for
those mentioned in the above formulas. If less cream and more
milk are desired in any of the formulas, a teaspoon of gelatine
may be dissolved in milk, and allowed to cool (not harden),
before mixing. It will render the frozen product smooth and
velvety, and also add to its keeping qualities.
Fruit Ice Cream
One quart milk, three eggs, about three-quarters of a pound
of sugar, three-quarters of a tablespoon cornstarch; cook as a
custard in double boiler; when cold flavor with vanilla; add quar-
ter of a pound each of figs and citron, or any other kind of fruit,
chopped fine. When preparing citron shave it very thin before
chopping. (Use citron as to taste). Pack in jars or vessel, and
freeze.
Pistachio Ice Cream
Take one-half pound of pistachio nuts, grated. Use, if in
season, one large dish of spinach; otherwise use coloring. If
using spinach, place in kettle without water, covered very
tightly, as it will cook with its own steam. Place in a thin linen
cloth that has been wet with hot water; squeeze out juice. Take
one quart of cream, half a pound sugar, put on to boil; stir until
sugar dissolves, then set aside to cool; add nuts, flavoring, one
quart more thick cream. Mix spinach juice or coloring, then
freeze; when hard remove the dasher from freezer, beat briskly,
then pack in vessel and place in ice with rock salt to harden.
Ice Creams and Sherbets
89
Fruit Mousse
Mash one pound of fresh fruit through a fine strainer, mix
with four tablespoonfuls of sugar and stir over the fire until
the sugar is dissolved. Remove from the fire and add one table-
spoonful of gelatine which has previously been dissolved in very
little cold water. Stand on ice till thoroughly chilled. Mix
two tablespoonfuls of powdered sugar and one teaspoonful of
extract of vanilla with one quart of rich cream and whip thor-
oughly, adding a tablespoonful at a time of the chilled fruit
juice, sweetened more if desired. Pour into a mould, cover
very tightly and allow to ripen in ice and salt at least three
hours.
Bisque Cream
Take one and three-quarters pounds of broken almonds,
two quarts boiled custard; put almonds into custard before
removing from fire. Make custard in usual way; when cold
place in vessel and freeze; then pack for use.
Strawberry Sherbet
Take two boxes strawberries, mash smoothly, add one and
a half pints water, the juice of one lemon; mix all together and
place in cheesecloth fruit bag; then put in vessel one pound
white sugar, let juice drip over sugar; take silver knife, using flat
side against bag to press out juice gently without extracting
pulp. After mixing thoroughly, freeze; allow to stand four
hours before using.
Apricot Ice Cream
Take juice of four lemons, two cups sugar, half an envelope
Knox's gelatine; put enough cold water over to cover and let
stand one hour; add one pint boiling water; stir well; strain
through a cheese cloth bag; set aside and let cool. To the above,
add half a can of apricots and run through a sieve; mix well
together and freeze. When beginning to harden, add beaten
whites of two eggs; pack in glass jars.
Lemon Ice Cream
One quart water, juice of four lemons, one pound of sugar;
strain, and when ready to freeze beat the whites of three eggs to
a stiff froth.
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The Toronto Cook Book
Nesselrode Ice Cream
Take one-half pound chestnuts, boil until tender; chop and
crush; then mix with a pint of milk. Beat the yolks of seven
eggs light, add to them one and three-quarters of a pound of
fruit sugar, two pints boiling cream in which has been boiled
two ounces of chocolate, strain and stir until cold, then add one
teaspoon vanilla, one cup apricot marmalade, or any other kind
you wish, one cup candied fruit chopped fine, freezing very
gently; put into jar or vessel and pack.
Tutti-Frutti Ice Cream
To one pound fruit sugar, add one quart thick rich cream;
beat in two eggs very light; mix well, put the whole on the fire
and stir constantly until it begins to boil; after taking from fire
stir constantly for five minutes, allowing air to evaporate; season
with vanilla; when half frozen, add to it one-half pound pre-
served fruit, or equal parts fresh fruit, cut in small pieces.
California Crush Ice Cream
To one quart thick cream, take half a pound fruit sugar,
two eggs, vanilla to taste; mix well, place over fire and stir
constantly until it reaches boiling point; remove, strain through
cheesecloth bag into the freezer; crush to a pulp one and a half
pints of strawberries to quarter of a pound of fruit sugar; mix
the pulp well with the frozen cream, then freeze for five minutes
more, or until hardened. Cream made in this way looks very
pretty, and is very delicious.
Plum Pudding Glace
One-quarter of a pound of chocolate, one quarter of a pound
of seeded raisins, one-quarter pound of currants, two ounces of
citron, one pint of sherry wine. Dissolve chocolate in the wine,
mix in fruits and stew for five minutes. When cold, mix two
quarts sweetened vanilla cream with it and freeze.
Bombe Glacee
Line a mould or the freezer with one quart of raspberry
sherbet. Pack the sherbet round the bottom and sides of
mould about an inch deep. Fill the centre with Charlotte
Russe cream; cover with the sherbet and pack in ice and salt
one hour.
91
Ice Creams and Sherbets
93
Canadian Glace Cream
Boil one cup of sugar and one scant cup of water until the
syrup forms into a ball when rubbed in water between the finger
and thumb. Then pour this syrup in a fine stream into the whites
of three eggs beaten stiff, and beat till stiff and cool. Stir it
into any frozen cream, made with a little less than the usual
amount of sugar.
Cafe Parfait
One pint of cream, one cup of sugar, half a cup of strong,
clear coffee. Mix, chill and whip. Take the froth off into a
freezer or into a mould. Pack the mould in ice and salt, and let
it stand two hours without stirring.
Chocolate Frappe
Dissolve two teaspoons of corn starch in one fourth cup of
cold milk with one half cup of sugar. Add the beaten yolk of one
egg and stir until well mixed. Add to this one cup of boiling
milk and cook until thick as soft custard. Then stir in four
large spoonsful of melted chocolate and the stiffly beaten white
of the egg. Whip one half pint of thick cream and when the
custard is cold, mix all together thoroughly. Fill vessel and
pack. Freeze.
Cherry Frappe
Dissolve one tablespoon gelatine and one half cup of sugar
in one half cup of milk. When cool add one cup of finely crushed
cherries. Whip three-fourths of a pint of cream. Mix all
thoroughly with the beater. Fill the jar and pack. Freeze.
Raspberry Shrub
Six quarts raspberries; put them in an earthen dish with
half a cup of vinegar, fill up with water. Let them remain over
night. In the morning strain them through a cloth. Take
one pound white sugar to one pint of juice; then boil to a syrup.
Chocolate Ice Cream
Place two quarts milk on stove ; grate in two squares choco-
late when boiling, or same quantity of cocoa; beat six eggs,
two cups sugar, three tablespoons flour together; add to milk
and cook until it just begins to thicken; freeze.
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The Toronto Cook Book
Ice Cream
One and a half quarts milk, one pint cream, four cups
sugar, four eggs; do not cook; take two heaping teaspoons of
Knox's gelatine dissolved in warm water; add to above com-
position and freeze; when partly frozen add flavoring and
finish freezing. It is well to strain the gelatine.
Peach Ice
Two dozen peaches pared, sliced and covered with sugar;
add enough water to make two quarts; cook until it comes to
a boil; mash peaches through a coarse strainer; cool and then
add whites of three eggs well beaten; freeze.
Vanilla Ice Cream
With Macaroons
Take one quart thick cream, one cup sugar, one tablespoon
vanilla; freeze five minutes; when thoroughly frozen add some
crumbed macaroons; this is delicious.
Vanilla Ice Cream
Excellent
One pint rich cream, one pint milk, one cup sugar, one
tablespoon vanilla.
Chocolate Ice Cream
Delicious
One quart milk, one cup sugar, two squares chocolate, two
tablespoons cornstarch ; cook in double boiler. To improve this,
one tablespoon vanilla and half a pint rich cream may be added.
After frozen, serve with whipped cream.
Banana Ice Cream
Take four bananas, scrape and force through sieve; to
banana pulp add one cup sugar, one and a half teaspoons lemon
juice, a little salt and one quart whipped cream; freeze.
Strawberry Sherbet
Mash and put through strainer two boxes strawberries,
using only juice ; one quart milk, two cups sugar. Peaches, pears,
or any other kind of fruit may be used, when berries are not in
season.
Ice Creams and Sherbets
95
Lemon Sherbet
The juice of six lemons, one quart cold water, two cups
sugar; when half frozen add the beaten whites of two eggs,
and freeze until done. This makes quite an improvement in
Lemon Sherbet. Orange Sherbet may be made in the same
way by using the juice of six oranges.
Lemon Sherbet made with Milk
One quart milk, one cup sugar; when half frozen add juice
of three lemons, and freeze until done. Orange Sherbet may be
made same way.
Peach Ice Cream
To one can of peaches, add one and a half cups sugar, two
teaspoons wine, or brandy; cut the peaches small and freeze
until half done; then add one quart whipped cream, and freeze.
These recipes do not require heating or cooking before being
made.
Frozen Fruit
This can be made from any kind of canned fruit by freezing
juice and fruit, adding a little plain or whipped cream, with
sugar to suit taste.
Ice Cream
Dissolve in one quart cream, six ounces powdered sugar,
flavor as you wish. No boiling of the cream is necessary. It
should be as thick as coffee. Freeze.
Coffee Cafa Moza
Dissolve one tablespoon of gelatine and one half cup of
sugar in one half cup of strong coffee by heating all together.
Allow it to cool. Whip three-fourths pint of cream, add the
above mixture, and mix thoroughly with the beater. Pour
into vessel and pack.
Pineapple Whip
Dissolve one tablespoon of gelatine and one half cup of
sugar in one half can of grated pineapple by bringing all to a
boil. After it is cooled, whip three-fourths of a pint of cream
add the mixture to the cream and mix thoroughly with the
beater. Put in vessel and pack.
6
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The Toronto Cook Book
How to make Rich Smooth Ice Cream
Can be made by whipping one quart cream, one and a half
cups sugar, flavoring to suit taste ; freeze.
Maple Mousse
Whip three-fourths pint of thick cream. Add sufficient
thick maple syrup to sweeten and flavor. Freeze for two hours.
Lemon Sherbet
Pour three cups of boiling water on two cups of sugar and
one tablespoon of gelatine which has been soaked in warm
water, and stir until dissolved. When it is cool, add the beaten
yolk of one egg. When the above is thoroughly mixed, add
one cup of lemon juice, stirring all together with the beater.
Fill vessel and pack.
Orange Ice
Take the juice of four oranges and one lemon, or one large
cup of the juice; pour three large cups of boiling water on one
and a half cups of sugar. Add one tablespoon of gelatine and
stir until dissolved. Beat the yolk of one egg, mix all with
the juice, using the beater. Fill vessel and pack.
CHILLED JELLIED
DESSERTS
Peach Cream
Wash two cups canned peaches; rub through sieve and
cook for three minutes in a syrup made by boiling one cup
sugar with one of water. Have soaked one package of gelatine ;
add this to syrup and peaches. Stir a few minutes to dissolve
gelatine; place in a pan of snow or ice and beat till nearly cold;
add whites of six eggs beaten stiff. Beat till it begins to harden ;
put in moulds and serve with cream.
Lemon Jelly
Half a box gelatine or two tablespoon granulated gelatine,
half a cup of cold water, two and a half cups boiling- water,
one cup sugar, half cup lemon juice; soak gelatine twenty minutes
in cold water; dissolve in boiling water; strain and add to sugar
and lemon juice; turn into mould and chill.
Banana Snow
One tablespoon granulated gelatine, quarter cup cold water,
one- third cup boiling water; half cup sugar, two teaspoons
lemon juice, two-thirds cup bananas; whip whites of two eggs,
soak gelatine in cold water; then stir it into the syrup made of
boiling water and sugar, and when partially set add banana
pulp and stiffly beaten whites. Beat till quite foamy, then
pour into cold moulds.
Lemon Jelly
Yolks of two eggs, one cup white sugar, one cup water,
one tablespoon cornstarch, juice and rind of one lemon, beat
whites for frosting with half cup sugar. Cook all together on
stove five minutes; pour over well beaten yolks; set on ice until
cold ; then add frosting, and serve.
Pineapple Mousse
Take half a pint cream; whip ; take one cup shredded pine-
apple or finely cut; put in with cream; whip all together;
sweeten to taste; then pack in pail and freeze like the Orange
Mousse.
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The Toronto Cook Book
Lemon Snowdrift
One pint boiling water, one cup sugar; dissolve and stir
in two tablespoons of cornstarch; beat the whites of three eggs
lightly, then stir in gradually as soon as removed from fire;
add grated rind and juice of one lemon. Make sauce with yolks
of eggs, half cup sugar, one and a half cups milk; flavor with
vanilla and cook in double boiler.
Russian Sponge
One box gelatine; cover it with cold water and let stand
one hour; beat the yolks of four eggs and one cup white sugar
together. Stir in the gelatine and pour all into one quart
boiling milk; flavor with vanilla; let it cool and then stir it
into the whites of the eggs beaten to a stiff froth; pour into
mould; let it stand four hours, when it will be ready for use.
» Snow Pudding
One tablespoon gelatine, quarter cup cold water, one cup
boiling water, one cup sugar, quarter cup lemon juice, whites
of three eggs. Soak gelatine in cold water, dissolve in hot
water, add sugar and lemon juice, strain and set aside to cool*;
when it begins to set beat till frothy, fold in beaten whites,
pour in mould, and serve with custard. Both should be thor-
oughly'chilled.
Marble Mousse
Whip half a pint of cream ; flavor with vanilla and sweeten
to taste. Divide into two parts; in one part put a tablespoon
of unsweetened chocolate or cocoa, dissolving it in hot water
and then letting it cool; then put in a spoon of the chocolate
part, then spoon of the white part and so on alternately until
you have it all put in tin can or mould. Freeze as for above.
Cold Peach Pudding
Boil one cupful of rice in water, to which add half a teaspoon
salt and juice of one lemon; when tender, press rice through
a colander. To this puree add half a cup sugar, one pint fresh
peach pulp, half teaspoon almond extract, one teaspoonful
butter, one-half cup cream; place on stove to become hot;
then pack into a buttered mould and set on ice to chill. Serve
with^whipped cream.
Chilled Jellied Desserts
99
Fruit Sponge
Cut into bits pineapple, oranges and walnuts and marsh-
mallows. Then stir into whipped cream that has been put in
refrigerator and made quite cold. The mixture is turned into
small tumblers. As an addition, a macaroon or candied cherry
or peach may be used.
Orange Mousse
Six oranges, juice of one lemon; sweeten to taste (about
half cup sugar); whip half a pint of cream stiff and sweeten a
little; then put juice in bottom of pail and cream on top. Pack
in ice with rock salt and leave at least six hours.
Apples in Cream
Pare and core one dozen apples. Make a syrup with one
cup of sugar and one cup of water; cook the apples in this till
transparent. When cold arrange in a glass dish, and pour
over them a custard made as follows: Two cups of cream, three
eggs, and one-half cup of sugar. When cold pour over the apples.
Italian Cream
Soak half a box of gelatine in half a cup of cold water an
hour; heat one pint of milk in a double boiler; beat the yolks
of two eggs ; add half a cup of sugar to them ; pour a little of the
hot milk over this; then pour all back into the double boiler;
stir until creamy; add the gelatine; stir one minute and pour
into a bowl to cool ; when cool add the whites of two eggs and one
teaspoon of vanilla extract; turn into melon; serve cold with
cream.
Spanish Sponge
Put half a box of gelatine in one cup of milk to soak. Put
another cup of milk on the stove and when hot stir in five table-
spoons of sugar, the soaked gelatine and the beaten yolks of two
eggs. As soon as it becomes thick, take off and stir in the whites
of the eggs beaten to a stiff froth, and a teaspoon of vanilla.
Put into a mould, serve with cream and sugar.
Spanish Snow
One-third box gelatine (one tablespoon), one pint milk,
two eggs, half cup sugar, vanilla. Heat milk and gelatine, add
yolks beaten with sugar. Cook till mixture coats the spoon.
Fold in whites and vanilla. Serve cold.
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The Toronto Cook Book
Canary Cream
One ounce gelatine, one cup cold water, one and three-
quarters cup boiling water, one cup sugar, juice of two lemons,
small piece of cinnamon, yolks of two eggs; soak gelatine in
cold water; cook sugar in boiling water three minutes; pour
over gelatine, add juice of lemons and yolks of eggs, strain.
Serve cold.
Orange Cream
One and one-third tablespoons gelatine, one-third cup cold
water, one-third cup boiling water, whites of three eggs, one cup
sugar, three tablespoons lemon juice, one cup orange juice,
two cups cream. Dissolve gelatine, strain, add sugar, lemon,
orange; chill. When thick beat till frothy, fold in cream
stiffly beaten and whites of eggs.
Macaroon Cream
One tablespoon gelatine, quarter cup cold water, two cups
hot water, one teaspoon vanilla, three eggs, one-third cup sugar,
two- thirds cup macaroon crumbs, one-eighth teaspoon salt;
soak gelatine, make a custard of milk, yolks of eggs, sugar and
salt. Add gelatine and strain, add macaroons and flavoring,
stir occasionally till it begins to set, beat in the whites, and
mould.
Coffee Sniffle
Mix one and a half cups of coffee infusion and half cup of
milk with one-third cup of sugar. Add one tablespoon gelatine
softened in a little cold water; heat in double boiler; mix three
yolks slightly beaten with one-third cup of sugar and one-
eighth teaspoon salt; add gradually coffee and mixture, and
cook until thickened ; add the stiffly beaten whites of three eggs
and half a teaspoon vanilla. Beat thoroughly, mould and chill.
Lemon Jelly
One box of gelatine, four lemons, one and a half pints of
sugar; pour one pint of water cold over the gelatine, and let it
stand one hour; then add the juice of the lemons and sugar; pour
over the whole one quart of boiling water. Let it come to a boil
and strain. To be served with boiled custards.
Chilled Jellied Desserts
101
Snow Custard
Pour over one-half box gelatine a pint boiling water; stir
until all is dissolved; add two cups sugar and the juice of two
lemons; when nearly cold add whites of three eggs. Beat all
thirty minutes; pour in a dish to harden.
Orange Jelly
One ounce of gelatine dissolved in one pint of hot water ; when
cold, add the juice of six oranges and two lemons; strain the
whole through a sieve, and let it partially harden; then beat up
the whites of two eggs, add them to the mixture, and beat the
whole until stiff. Put them in a mould.
Wine Jelly No. 1
To one package gelatine add one pint of cold water, the juice
and grated rind of two lemons, one pounded nutmeg, and two or
three sticks of cinnamon. Allow this to stand one hour, then
add a quart of boiling water, one pint of wine (sherry is much the
best) , one w ne glass of brandy, two pounds of white sugar.
When all is dissolved, strain through a flannel jelly bag.
Wine Jelly No. 2
One third of a package of gelatine dissolved in a little cold
water; to this add a pint of hot water, and let it come to a boil;
then put in two cups sugar, half cup wine or boiled cider, and
nearly one tablespoon of lemon. Let it cool until the next
day.
Currant Jelly
Press all the juice from the currants and strain it. Measure
it and for each pint take one pound of sugar. Put the sugar in
the preserving kettle, with a little water, and boil it until the
water is all boiled out, then pour the currant juice into it, and
boil from twenty minutes to half an hour. Take off the scum
that rises on it as it boils.
Apple Snow
Take eight medium-sized apples and prepare as for sauce;
run through a sieve and let stand until cold ; sweeten. Take one
pint of cream and whip to a froth, and sweeten; whip the apples
into the cream and set on the ice until very cold.
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Gooseberry Fool
Stew one quart gooseberries, sweeten to taste; when cold,
place in glass dish and cover with whipped cream that has been
sweetened.
Coffee Blanc Mange
Soak one-half box of gelatine in one-half cup of cold water
for half an hour, then pour on one cup of boiling hot strong coffee
and one cup of sugar and strain into a bowl. Stir until it begins
to grow quite thick then fold in one pint of cream that has been
beaten light. Let it cool in small moulds. A little thin cream
may be served with it. — B. A.
Royal Cream
Dissolve one-third box gelatine in one-quarter cup of cold
milk, pour on three and three-quarters cups of hot milk, add the
well-beaten yolks of three eggs and one-half cup of sugar. Cook
over hot water until the mixture thickens. Take the cream from
the fire and add at once the stiffly beaten whites of three eggs and
a teaspoon of vanilla flavoring. Pour into moulds and set in a
cold place to become firm. Do not turn out of the mould until
ready to serve. The cream will cook in three layers, one clear,
a second custard and the third nearly white. This is as small a
number of eggs as can be used in making a moulded cream, and
if possible use flour. — B. A.r
Coffee Charlotte Baskets
Bake sponge cake in buttered gem pans, remove centres and
fill with coffee cream, garnished with whipped cream, sweetened
and flavored with brandy and vanilla. Strips of angilica repre-
sent handles. For the coffee cream, scald one and one-half cups
milk, with two and a half tablespoons ground coffee. Mix one-
half cup sugar, one-quarter cup flour and little salt. Pour on
gradually the scalded milk (which has been strained), add yolks
two eggs slightly beaten and cook fifteen minutes. Cool, flavor
with vanilla and add one-half cup English walnut meats broken
into pieces. The whites of eggs may be saved for cake. — B. A.
Moulded Cranberry Jelly
Cook one quart of cranberries and one cup water ten min-
utes, add two cups sugar and cook ten minutes longer; rub
through a strainer into china mould ; when cold turn out on plate.
Chilled Jellied Desserts
103
Bavarian Cream
One quart of strawberries, one quart of cream, one large
cupful of sugar, half a cupful of boiling water, half a cupful of
cold water. Soak as much gelatine in the cold water as it will
take up for two hours. Mash the berries and sugar together and
let them stand one hour. Whip the cream to a froth. Strain
the juice from the berries, pressing through as much as possible
without the seeds. Pour the hot water on the gelatine, and when
dissolved strain it into the strawberry juice. Place the basin
(which should be tin) in a pan of ice water and beat until the
cream begins to thicken. When as thick as soft custard stir in
the whipped cream, and when it is well mixed turn into the mould
(it will make nearly two quarts), and set away to harden. — B. A.
Floating Island
One quart milk, five eggs and five tablespoons sugar, scald
the milk, then add the beaten yolks, first stirring into them a
little of the scalded milk to prevent curdling; stir constantly
until of the right consistency; when cool, flavor with vanilla; let
get very cold and before serving, beat up the whites of the eggs
to a stiff froth. Stir into them a little fine sugar; place them on
a custard in small islands with a tiny bit of currant jelly on each.
Banana Whip
One package Knox's gelatine, four scant cups boiling water,
half a cup sugar, half teaspoon vanilla extract, white of one egg,
four bananas. Moisten gelatine with a little cold water, add to
boiling water, stir well, add sugar and flavoring. Let stand till
cool, but not hardened, then beat with egg beater till frothy.
Beat white of egg till stiff, then bananas till creamy, add bananas
to gelatine, beat till thoroughly mixed, then fold in lightly the
white of egg. Pour into serving dish and set away to harden.
Spanish Cream
Here is a recipe for Spanish Cream. Stir two envelopes of
Knox's gelatine into three cups milk. Beat yolks of four eggs
with half a cup sugar; add to milk and gelatine and place over
fire in double boiler; stir until it thickens a little; beat whites of
the four eggs to a stiff froth ; take two tablespoons sugar and stir
into boiling custard until cooked thoroughly; add pinch of salt
and flavoring. If Coffee Spanish Cream is wanted, use one cup
strong coffee and three cups milk. As you will see, this can be
easily halved for a small family.
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Raspberry or Strawberry Whip
One and one-quarter cup berries, one cup powdered sugar,
white one egg. Put ingredients in bowl and beat with wire
whisk until stiff enough to hold in shape. About thirty minutes
will be required for beating. Pile lightly on dish, chill, sur-
round with lady fingers and serve with boiled custard.
Boiled Rice with Raisins
Wash rice and put in salted water. Pick over and wash a
few raisins and put in. Boil slow till it is well cooked. Serve
with milk and sugar.
Chilled Rice Popple
One cupful of rice; add to it one quart of milk; one cupful
of granulated sugar, one teaspoon of cornstarch and butter the
size of a walnut; mix the cornstarch with a little milk to dissolve
it before adding to the other ingredients; add flavoring and bake
one and one-half hours, stirring occasionally until it thickens
Then let it brown, take from the oven and allow to cool. Re-
move the brown skin and lay over the top a few preserved or
canned cherries. Beat the whites of three eggs to a stiff froth;
spread this over the fruit, dropping from a spoon to make as
irregular as possible. Sprinkle with sugar, set in oven to brown.
Serve with lemon or cream sauce or whipped cream.
Stuffed Prunes
Soak prunes in cold water for about five or six hours and
then steam them until tender ; cut an opening on one side of each
prune and remove stones for filling; use cream cheese mixed with
chopped nuts or cloves, finely minced celery and apples. Salad
dressing is also excellent. Stewed figs mixed same way make a
dainty filling.
Baked Apples
Cut a small cavity in the top of an apple; put in a little
sugar, a little nutmeg or lemon juice if preferred ; place in a baking
dish and bake until tender but not broken; remove to a serving
dish, fill centre with jelly or marmalade, and pour the liquor
from the baking dish over them. Make a meringue with the
whites of two eggs and four tablespoons sugar; flavor with
lemon and vanilla. Press the meringue on the tops of the apple,
or drop from spoon. Bake in a moderate oven about five
minutes and cover with jelly.
Chilled Jellied Desserts
105
Snow Pudding with Preserved Strawberries
Make a snow pudding with the whites of three eggs, one
quart of sweet milk, a little salt, two tablespoons of cornstarch.
Cook until like thick custard and then pour into moulds and stand
in a cool place to harden. With the yolks of the eggs, one pint
of milk, one and one-half tablespoons of cornstarch, one-half cup
of sugar(three-quarters if you like things sweet), a pinch of salt
and a few drops of vanilla, make a custard sauce. Put in a cold
place. When ready to serve place each mould of pudding in an
individual glass dish (punch cups are pretty), pour some of the
custard over and last of all a large tablespoon of preserved
strawberries. Juice and all should be poured over the top of
both custard and pudding. Serve with a rich unfrosted cake.
Fig Compote
One pound figs, cover with one pint cold water; soak five or
six hours; then add two bay leaves and cook for one hour; strain
gently, boil syrup down to one cup, and pour over figs; serve cold
with sweetened whipped cream.
Chilled Rice Meringue
One cup boiled rice, one pint milk, two eggs, one cup sugar,
one lemon; boil the milk, stir in the rice, yolks of the eggs and
sugar; cook thick as a soft custard; take from fire, grate in rind
of lemon; pour in buttered dish; beat whites of eggs, add lemon
juice and a little sugar; pour over pudding, and brown. This is
delicious.
Italian Cream
Half package gelatine, one quart milk, three eggs, one cup
sugar. Dissolve the gelatine in water. Beat yolks of the eggs
and sugar together, then add the milk and gelatine. Put on
the stove, and let remain until nearly boiling, then pour into the
mould. When cool, add the whites beaten to a stiff froth,
and flavor.
Spanish Cream
Dissolve third of a box of gelatine in three-fourths of a quart
of milk for one hour, then put on the stove, and when boiling
hot stir in the yolks of three eggs beaten with three-fourths cup
sugar; when it is boiling hot remove from the fire and stir in the
whites of three eggs well beaten. Flavor to taste. Pour into
moulds.
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The Toronto Cook Book
Snow Pudding
Half an ounce, or third of a box, of gelatine dissolved in one
pint boiling water, with the juice of two lemons. Add one cup
sugar. Let it cool. Take the whites of two eggs, and heat to
a stiff froth with a very little sugar; beat this with the gelatine
until all is white, and put into a mould. Scald one pint of
milk, add the yolks of three eggs, one cup sugar, one teaspoon
cornstarch. Flavor with vanilla. When cool, put the snow in
a glass dish, and pour the custard around it.
Velvet Cream
Dissolve one ounce gelatine in a tumbler of wine. Add the
juice and peel of one lemon, sugar to one quart cream. Put
into a mould to cool.
Charlotte Russe
Add one quart boiling milk to six eggs well beaten, one coffee
cup sugar, a bit of salt; flavor to suit the taste with vanilla and
brandy, add one box gelatine dissolved in a pint of water. Set
away to cool, and when it has thickened, add one pint of cream
well beaten to a light froth. The gelatine must be warmed when
added to the custard. Line the mould with thin pieces of sponge
cake; fill and put in a cool place.
A Dish of Snow
Select very juicy apples, pare and core them, stew them in
clear water until soft, strain through a sieve, sweeten to taste
with powdered sugar; spread this, when cold, in a deep glass
dish. To every apple allow the white of one egg, beat the
whites, with one tablespoon powdered sugar to one egg, to a
stiff froth, and pour it over the apples.
Frosted Custards
Six eggs, one quart milk; save the whites of three eggs and
beat to a froth; add three tablespoons sugar. Flavor.
Fruit Juice
Juice of three lemons, one quart boiling water, one quart
sugar, half pint fruit of any kind — pineapple, peaches, etc. Let
it stand until cold ; then freeze it.
107
SMALL AFTERNOON
CAKES
Nut Jumbles
Three-quarters cup butter, one cup sugar, two eggs, two
cups flour, one teaspoon baking powder, half cup chopped
almonds or cocoanut, cream butter and sugar; add eggs, flour
and nuts; drop in teaspoons on greased pans.
Cocoanut Drops
One-half pound fruit sugar, white of one egg, cocoanut
enough to make stiff.
Drop Cakes
One pound of butter, one of sugar, one of flour, one of cur-
rants, two eggs; beat eggs and mix with currants; add them to
the mixture last; wine glass of brandy or whiskey; bake in small
drops.
Cocoanut Rocks
Two eggs, one cup sugar, half cup butter, one teaspoon
baking powder, two cups flour, a little salt.
Macaroons
One-half pound sugar, one pound almond paste, rub to-
gether while dry till very fine; then work to a soft paste that
will drop easily with whites of eggs (about eight or nine eggs for
above quantities; if too much, divide proportionately). Be
careful not to drop any of the yolk into the mixture, as it will
spoil it; bake in moderate oven. Drop on paper and bake in
pans.
Hermits
Two eggs, one and a half cups sugar, three-quarters cup
butter, one teaspoon soda dissolved in quarter cup sour milk,
half a cup each of raisins and currants, four cups flour, or little
less, half a cup walnuts, half a teaspoon allspice, half a teaspoon
cinnamon, half a nutmeg. Drop on buttered tins and bake.
Cocoanut Macaroons
One-half pound package of cocoanut, half a pound fruit
sugar, whites of two eggs.
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The Toronto Cook Book
Sand Snaps
Beat half a pound of butter to a cream; add gradually one
pound of sugar and the yolks of two eggs. Beat five minutes,
then stir in the whites, well beaten; add gently sufficient flour
to make a hard dough; knead lightly until smooth; roll out in a
very thin sheet ; cut with a round cutter and bake in a slow oven
for ten minutes to a golden brown.
Brandy Snaps
One and three-quarters pounds of flour, half a pound good
butter, one pound of brown sugar, one pound syrup, one ounce
of ginger, one teaspoon salt (level; put sugar and syrup together;
let warm on stove, rub butter and sugar together.
Nut Rocks
Four cups flour; sift in three heaping teaspoons baking
powder, half a teaspoon salt, three eggs, one tablespoon
cream, a generous cup butter, one and a half cups sugar, one
heaping cup walnuts.
White Icing — Five tablespoons milk to one cup granu-
lated" sugar; stir until it boils and then stir until creamy.
Collingwood Cookies
One and a half cups brown sugar, one cup butter, two eggs,
one cup currants, one small teaspoon baking soda, cinnamon,
cloves, nutmeg to taste.
Short Bread
One pound of flour, ten ounces butter and lard, quarter pound
brown sugar, one egg; mix all together on board till firm enough
to roll ; then cut in squares and bake in moderate oven.
Buttermilk Cake
One and a half cups sugar, half cup butter, three eggs, half
cup buttermilk, two cups flour, half a teaspoon soda, one tea-
spoon cream tartar.
Ginger Snaps
One-half cup butter, one cup sugar, one cup molasses, one
teaspoon ginger, two teaspoons baking powder, flour enough to
* make stiff to roll.
Small Afternoon Cakes
111
Cinnamon Rolls
One-half cup butter, one-half cup lard, one tablespoon
sugar, white of an egg beaten to a stiff froth, one teaspoon
baking powder, two-thirds cup milk, flour enough to mix quite
stiff. Roll thin and cut in pieces four inches long and two
and a half inches wide; wet with milk and sprinkle with sugar
and cinnamon through the centre. Roll and bake in quick oven.
Hermits
One and a half cups sugar, half cup butter, one egg, two-
thirds cup sweet milk, two thirds cup chopped raisins or currants,
two teaspoons baking powder, saltspoon each of cinnamon, cloves,
nutmeg and allspice; flour enough to roll.
Jumbles
Four eggs, two cups sugar, one cup butter, one cup sweet
milk, one cup of raisins or walnuts chopped fine, two teaspoons
baking powder, three cups flour. Beat butter and sugar with
the hand to a cream, then add the rest. Bake in tins one
inch deep. When first taken from the oven, grate nutmeg over
the top and sprinkle on sugar.
Jumbles
One cup sugar, half a cup of butter, beaten together, one
egg> quarter cup milk, one pint flour, two rounding teaspoons
baking powder, flavor with lemon or vanilla; cut in little strips;
roll in sugar; bake in quick oven.
Lady Fingers
One cup sugar and half a cup of butter beaten together,
one egg, quarter cup of milk, one pint flour, two teaspoons
baking powder; flavor with vanilla. Cut in little strips, roll in
sugar and bake in quick oven.
Sand Tarts
One cup butter, one and a half cups sugar, three eggs,
whites and yolks beaten separately, one tablespoon water, half
teaspoon baking powder mixed in enough flour to make stiff
enough to roll. Roll out thin, cut in squares, sprinkle sugar
and cinnamon on top and bake.
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The Toronto Cook Book
Crumpets
One egg, one cup white sugar, one cup butter, one cup
chopped raisins, two teaspoons baking powder.
Spice Drop Cakes
Yolks of three eggs, half cup shortening, one cup molasses,
half cup sweet milk, three cups flour, three teaspoons baking
powder; spice with nutmeg, cinnamon, cloves and flavor with
vanilla. Drop on buttered paper on tins and bake very quickly.
Cocoanut Cookies
One cup sugar, one-half cup butter, three eggs, one-quarter
cup milk, one cup cocoanut, one heaping teaspoon baking
powder, flour enough to roll and cut nicely; add cocoanut last;
flavor with vanilla and lemon after being rolled to cut, shake a
little sugar over them.
Cream Puffs
Allow one cup of water and half a cup of butter to come to a
boil together; then stir in a cup of flour and remove the mixture
from the stove; set aside to cool and when cold stir in three
eggs and stir till the batter is smooth; drop in spoonfuls on a
greased pan some distance apart. Bake in a hot pan for twenty-
five minutes. Do not open the oven door after they go in till
they are almost done or they will fall.
Cream. — Bring one and a half cups milk to a boil, then add
one teaspoon corn starch blended with a little cold milk, then
add two eggs beaten with sugar to taste; boil five minutes and
add any desired flavoring; when cool, fill the puffs with it.
Triscuits
Two and a half cups Tillsons oats, two teaspoon
baking powder, yolks of two eggs, one cup sugar, one tablespoon
melted butter, vanilla, whites of two eggs well beaten; mix
well together and bake.
Nut Wafers
One half tablespoon butter, one tablespoon sugar, two
eggs, quarter tablespoon flour, half tablespoon milk, a few
drops essence of any kind, two tablespoons finely chopped nuts.
Small Afternoon Cakes
113
Charlotte Russe
One tablespoon gelatine, one pint whipping cream, one
tablespoon fruit sugar; melt gelatine in milk and flavor with
vanilla.
Small Mocha Cakes
Make a plain cake, using not more than the size of an egg or
less of butter; bake in a shallow pan.
Icing — Two cups icing sugar, half cup butter, five table-
spoons milk, half or three-quarters pound almonds; cream
sugar and butter together; then add milk, stir, put in a double
boiler and leave on stove until all melts; blanch the almonds,
put them in an oven and leave until they are a dark brown
and dry; use neither butter nor salt; when cold crush nuts
with rolling pin; put a square of cake on a fork; dip into the
warm liquid in double boiler; then roll in the crushed nuts. —
Mr. J. R. Skinner.
Lady Fingers
One egg, one cup sugar, half cup butter, quarter cup sweet
milk; two teaspoons baking powder, one teaspoon vanilla. Roll
strips in sugar and bake.
Hermits
One and a half cups brown sugar, one cup melted butter,
three eggs, beaten light, one teaspoon soda dissolved in three
teaspoons boiling water, two and a half cups flour, one teaspoon
allspice, one of cinnamon, one cup raisins, one of chopped
walnuts; bake in sheet pans, dropping only a teaspoon of dough
in dots in the pan.
Oatmeal Macaroons
One tablespoon butter, one cup sugar, two eggs, two and a
half cups rolled oats, two teaspoons baking powder, half a
teaspoon salt, one teaspoon flavoring; bake in a very hot oven.
Belfast Cakes
One cup butter, one cup sugar, one egg, one cup sour milk,
one teaspoon baking soda, half teaspoon cinnamon or nutmeg,
pinch of salt; one cup seeded raisins; thicken with Graham
flour about ordinary consistency of drop cakes, and bake in
small tins.
7
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The Toronto Cook Book
Vanilla Wafers
One-third cup of butter, or butter and lard mixed, one cup
of sugar, one egg, quarter cup milk, two teaspoons vanilla, two
cups flour, two teaspoons baking powder, half a teaspoon salt.
Place together on a buttered tin and bake in a moderate oven.
Oatmeal Macaroons
One-quarter pound castor sugar, one egg, half pound
cocoanut.
Fruit Jumbles
One and a half cups brown sugar, butter size of an egg,
three eggs, one teaspoon vanilla, one pound chopped dates,
one cup chopped walnuts, one small teaspoon soda sifted in
with flour, three cups flour; drop with teaspoon; do not grease
pans.
Ginger Snaps
Three-quarters cup of granulated sugar, half cup light
brown sugar, quarter pound butter, one egg, half cup molasses,
one-eighth cup cold water, three-quarters teaspoon vanilla, one
teaspoon ginger, one teaspoon baking powder, quarter teaspoon
salt, one cup flour, half teaspoon baking soda; drop on a
buttered pan and cook in a quick oven.
Cocoanut Balls
Whites of three eggs beaten stiff; into the whites beat two
cups granulated sugar, put in double boiler and cook fifteen
minutes. Then add ten cents worth of shredded cocoanut,
form in little balls and bake till nice brown. Flavor with
vanilla or add nuts in place of part of the cocoanut.
Hermits
One cup sugar, one cup butter, two eggs, four tablespoons
buttermilk, one teaspoon soda, one cup raisins, one cup chopped
walnuts, two cups flour, two cups oatmeal ; drop small teaspoon-
fuls on pan, and bake slowly.
Rock Cakes
One cup granulated sugar, one tablespoon lard, two cups
currants, two teaspoons baking powder, one tablespoon butter,
two eggs, two cups flour. Drop from spoon on greased pan.
Small Afternoon Cakes
115
Brownies
Half a pound of dates cooked in sugar and water, one cup
brown sugar, half cup shortening, one egg, one large tablespoon
sour milk, half teaspoon cinnamon, one and a quarter cups
Graham flour, one and a quarter cups white flour, half teaspoon
soda. Roll and cut as for cookies, place a little of the date
mixture in the centre and lap over, pressing the edges together.
Lemon Biscuit
One egg, half cup lard or butter, one and a quarter cups
white sugar, one cup of sweet milk, a pinch of salt, two and a
half cents' worth baking ammonia, two and a half cents' worth
of oil of lemon, flour to stiffen. Roll thin and cut in squares.
Date Cakes
Two cups brown sugar, one cup butter and lard mixed, one
cup sour milk, one teaspoon baking soda dissolved in hot water,
half pound walnuts, one pound dates, three and a half cups
flour, two eggs, a pinch of salt.
Nut Drop Cakes
One cup brown sugar, one cup butter, one cup chopped
raisins, half teaspoon soda, one cup chopped walnuts, two eggs,
one and a quarter cups flour, mixed spices to taste. Cream
butter and sugar. Stir in the well beaten eggs. Mix the raisins,
nuts and spices with the flour and add to the other mixture with
the soda dissolved in a little warm water. Beat well and drop
in teaspoon onto a buttered baking sheet about one inch apart.
Cocoanut Drops
Break a cocoanut in pieces, and lay it in cold water, then
cut off the dark rind, and grate the white meat on a coarse
grater; put the whites of four eggs with half a pound of powdered
sugar; beat it until it is light and white, then add to it a tea-
spoon of lemon extract, and gradually as much grated cocoanut
as will make it as thick as can be stirred easily with a spoon;
lay it in heaps the size of a large nutmeg on sheets of white
paper, place them the distance of half an inch apart; when the
paper is full, lay it on a baking-tin, set them in a quick oven;
when they begin to look yellowish, they are done; let them
remain on the paper until nearly cold, then take them off with a
thin-bladed knife.
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The Toronto Cook Book
Chocolate Macaroons
Put three ounces of plain chocolate in a pan and melt on
a slow fire; then work it to a thick paste with one pound of
powdered sugar and the whites of three eggs; roll the mixture
down to the thickness of about quarter of an inch; cut it in
small, round pieces with a paste-cutter, either plain or scalloped;
butter a pan slightly, and dust it with flour and sugar in equal
quantities; place in it the pieces of paste or mixture, and bake
in a hot but not quick oven.
Citron Heart Cakes
Beat half a pound of butter to a cream, take six eggs, beat
the whites to a froth, and the yolks with half a pound of sugar,
and rather more than half a pound of sifted flour, beat these
well together, add a wineglass of brandy, and quarter of a pound
of citron cut in thin slips, bake it in small heart-shaped tins,
or a square baking tin, line tin with well buttered paper; bake
in quick oven but do not burn. These are delicious cakes.
Shredded almonds may be used instead of citron.
Small Sponge Cakes
The weight of five eggs in flour, the weight of eight in pound-
ed loaf sugar; flavor to taste. Let the flour be perfectly dry,
and the sugar well pounded and sifted. Separate the whites
from the yolks of the eggs, and beat the latter up with the sugar;
then whisk the whites until they become rather stiff, and mix
them with the yolks, but do not stir them more than is just neces-
sary to mingle the ingredients well together. Dredge in the
flour by degrees, add the flavoring; butter the tins well, pour
in the batter, sift a little sugar over the cakes, and bake them
in rather a quick oven, but do not allow them to take too much
color, as they should be rather pale. Remove them from the
tins before they get cold, and turn them on their faces, where
let them remain until quite cold, then store away in closed tin
canister or wide-mouthed glass bottle.
Cocoanut Macaroons
Whites of three eggs well beaten, add one cup of granulated
sugar, and put on top of teakettle until dissolved; remove and
add three cups shredded cocoanut, one tablespoon of cornstarch
and a teaspoon vanilla. Mix well and drop on well buttered
tin. Bake in moderate oven until brown.
Small Afternoon Cakes
117
Fruit Jumbles
One and three-quarters cups sugar, one cup butter, three
eggs, three cups flour, vanilla, one cup chopped date, one cup
chopped walnuts, one cup chopped raisins one teaspoon soda in
hot water. Drop in greased tins and bake.
Lady Fingers
One egg, one cup granulated sugar, half a cup butter, quarter
cup of milk, one pint flour, two teaspoons baking powder,
one teaspoon vanilla; beat butter, eggs and sugar together
until very light. Add vanilla and milk last, baking powder
and flour sifted together. Cut in little strips, roll in sugar and
bake in quick oven, using hands to roll instead of pin.
Cocoanut Macaroons
One and a half cups cocoanut, one cup white sugar, whites
of two eggs beaten stiff. Mix well and set in hot water to warm
for five minutes. Add two teaspoons of cornstarch, a pinch of
salt and mix well. Drop on buttered pans and bake in a slow
oven for fifteen minutes. This quantity makes about four
dozen.
Little Rock Cakes
Put one cup of flour into- mixing bowl, add a pinch of salt
and 1 tablespoon baking powder, then rub in quarter pound
butter or lard, and quarter pound sultana raisins and small
quantity of candied peel and quarter pound powdered (or brown)
sugar. Beat an egg until it is frothy, then add it gradually
to dry ingredients, and work mixture to smooth and fairly stiff
paste, adding sufficient cold milk to bring to right consistency.
Take up small portions at a time and drop them into little
heaps on a floured tin, using a fork to give necessary rough
appearance, and bake in a quick oven. If oven is not hot
enough mixture will run and spoil the appearance of the cakes.
Cocoanut Cookies
One cup and a half of sugar, one cup of lard or drippings,
one teaspoonful salt, one cup of either sweet or sour milk
(sour is the best), half teaspoon of soda dissolved in same,
flour to mix stiff. You may flavor it to suit your fancy with
either lemon, vanilla or sometimes I add cocoanut. Add before
putting in flour.
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The Toronto Cook Book
Cream Cake Shells
One cup cold water, half cup butter. Let come to a boil
and stir in one heaping cup flour. When cold add three eggs,
one at a time. Beat thoroughly. Bake in a quick oven twenty
minutes.
Kisses
Whites of two eggs beaten until they stand up, one cup
white sugar, one tablespoon corn starch, set in a pan of boiling
water, cook until corn starch is done, then add cocoanut until
stiff. Drop on buttered paper.
Hermits
One pound raisins seeded and chopped, two cups light
brown sugar, one heaping cup butter and lard mixed, three
tablespoonsful milk, three eggs, one teaspoonful soda dissolved
in tablespoon boiling water, half grated nutmeg, half teaspoonful
salt, enough Rainbow flour to make a soft dough (generally
about three cups). Roll and cut out, bake in quick oven,
wash off with sweet milk before cooking.
CAKES, FROSTINGS AND
ICINGS
Cakes
"She measured out the butter with a very solemn air;
The milk and sugar also, and she took the greatest care
To count the eggs correctly and add a little bit
Of baking powder, which, you know, beginners oft omit.
Then she stirred it all together and she baked it full an hour,
But she never quite forgave herself for leaving out the flour."
In making cake it is a mistake to expect good results if
the flour or any other important ingredients is left out, and it
is equally true that it is a folly to expect good results unless
good materials are used. If the eggs are old and poor, the cake
will suffer in consequence of it; if the baking powder, spices
or flavoring extracts are not of the best quality, the cake will
be flat and tasteless.
It is a well-known fact that spices are more commonly
adulterated than almost any other articles used in the kitchen,
and only by insisting upon having spices in sealed packages
can the cook be sure of obtaining the absolutely pure. Bulk
spices should always be avoided for even when pure they quickly
lose the strength when exposed to the air, and they are not
so clean and convenient as the neat attractive foil packages
or tin cans; then again when you buy bulk spices you never
know whether you are getting good, indifferent, or bad spices,
but when you buy in packages you get the best and of uniform
excellence. Cake should be mixed in an earthen bowl with
a wooden or silver spoon. Fine granulated or powdered sugar
should be used and pastry flour; where the latter is used a little
less quantity is required.
In every case sift the flour thoroughly before measuring
and carefully mix the baking powder and spices with it, sifting
them thoroughly through it. The oven should be just right
before you begin to mix your cake and should be hotter for a
thin cake than a thick one. The cake should be baked as soon
as mixed.
"With weight and measure just and true,
Oven of even heat
Well-buttered tins and quiet nerves,
Success will be complete."
122
The Toronto Cook Book
Wedding Cake Mixture
One pound of butter, one of sugar, one of flour, three of
currants, two and a half of raisins, one citron, nine eggs, five
drops oil of almond dropped on sugar; spice enough to taste.
Bake in a slow oven. — Mrs. H. C. Tomlin.
Christmas Cake
One pound butter, one pound sugar, one pound almond
nuts, two pounds of currants, two pounds of raisins, one pound
flour; flour the fruit with the one pound of flour; one dozen
of eggs, one-quarter pound of lemon peel, one-quarter pound
of citron peel, one-quarter pound orange peel, two of liquid
consisting of one glass of sherry, and one glass of brandy, one
nutmeg and a dessertspoon of mixed spices. Bake three hours
in a slow oven. — Mrs. Johnson.
Jersey Lily Cake
Whites of four eggs, beaten stiff; one cup white sugar;
half a cup sweet milk, half a cup butter, beaten to a cream
with the sugar, one and three-quarters cups sifted flour, one
teaspoon baking powder; one teaspoon vanilla. Put in half
the batter in a long tin, then a layer of raisins chopped and
floured and half a cup chopped walnuts, then the rest of the
batter.
Roily Jelly Cake
One cup sugar, one cup flour, three eggs, one teaspoon
baking powder.
f\f Feather Cake
One cup sugar, one tablespoon butter, one egg, half cup
milk, two teaspoons baking powder; bake in layers, ice.
Fruit Cake
One cup butter, one and a quarter cup sugar, one pound
raisins, one and a half pounds currants, one cup molasses, half
a cup sour milk, one teaspoon baking soda, one teaspoon each
of cloves, mace, carraway seed, cinnamon, allspice and nutmeg.
White Cake
One cup sugar, half a cup butter, half a cup sweet milk,
whites of five eggs or two whole eggs, two cups flour, two table-
spoons baking powder, flavoring.
Cakes, Frostings and Icings 123
Brown George Cake
Two eggs, one cup sugar, half a cup cream, one teaspoon
baking soda, one cup molasses, two and a half cups flour, cin-
namon, cloves, salt.
Spanish Bun
One egg and the yolks of three eggs, three-quarters cup
butter, two cups sugar, one cup sweet milk, two cups flour,
two teaspoons cinnamon, three teaspoons baking powder.
Bake long time.
Spanish Bun
Three-quarters cup melted butter, two cups brown sugar,
four eggs, one cup milk, two cups flour, one dessertspoon nutmeg,
one dessertspoon allspice, two dessertspoons cinnamon, one
teaspoon baking soda, two of cream tartar; bake in three
layers; put together with a fig filling.
Eggless Cake
One cup sugar, half cup butter, two cups flour, one cup
sour milk, one cup raisins, one cup currants, one teaspoon of
soda, one teaspoon cloves, one teaspoon cinnamon, half a nutmeg.
White Loaf Cake
Whites of six eggs, two cups sugar, one cup sweet milk,
three and a half cups flour, three-quarters cup butter, two
teaspoons baking powder, pineapple or any other flavoring.
Devil's Food
Two cups light brown sugar, half cup of butter, half a cup
sour milk with level teaspoon of soda dissolved in it, two eggs,
two-thirds cup grated chocolate dissolved in half a cup cold
water, one teaspoon vanilla, two and a half cups flour.
Filling. — One cup sugar, one cup sweet milk; flavor with
vanilla.
Dark Cake
One cup brown sugar, half cup butter, two eggs, one table-
spoon molasses half a cup sour milk, one and a half cups flour,
fcalf a teaspoon baking soda, one teaspoon cloves, one and a half
teaspoons cinnamon.
Filling. — One egg, one and a half cups sugar, one lemon.
124
The Toronto Cook Book
Yellow Cake
One cup white sugar, half a cup milk, half a cup butter,
two teaspoons baking powder, two cups flour, two eggs and
one teaspoon vanilla.
Frosting. — One large cup sugar, three-quarters cup boiling
water, two tablespoons chocolate, one teaspoon butter, one
teaspoon vanilla; stir chocolate in a little cold water before
adding to hot water.
Orange Cake
One quarter cup butter, one cup sugar, two eggs, half cup
milk, one and two-thirds cups flour, one and a half teaspoons
baking powder; cream the butter, add sugar gradually, also
the eggs, well-beaten, and milk; then add flour, mixed and
sifted with the baking powder; bake in a thin sheet, cut in
halves, spread one-half with orange filling, and put over the other
cover with orange frosting.
Chocolate Cake
One-half cup butter, one and a half cups sugar, half cup
milk, two and a quarter cups flour, quarter teaspoon baking
soda, three-quarters teaspoon cream of tartar, whites of five
eggs, two squares of chocolate.
One Egg Cake
One-quarter cup butter, half cup sugar, one egg, half cup
milk, one and a half cups flour, two and a half teaspoons
baking powder; cream the butter, add sugar gradually and the
eggs well beaten; sift flour and baking powder together, add
alternately with first mixture; bake thirty minutes in shallow
pan; spread with chocolate frosting.
Lilly's Plain Layer Cake
Three-quarters cup suga /, one tablespoon butter, one egg,
three-quarters cup milk, two cups more or less of flour, three
teaspoons baking powder; add flavoring and filling.
Nut Cake
Half a cup butter, one and a half scant cups sugar we]i
creamed together, two eggs, three-quarters cup milk, two good
cups flour, half cup chopped walnuts.
Cakes, Frostings and Icings
125
Chocolate Cake
Half cup butter, one and a half cups sugar, two eggs, half
cup milk, two large tablespoons grated chocolate, two small
cups flour, one tablespoon of molasses, half teaspoonful soda.
Excellent.
Coffee Cake
Three eggs, two cups sugar, one cup butter, one cup coffee
(steeped), half cup molasses, one teaspoon baking soda; grate
some nutmeg with spices, three small cups flour, one small
teaspoon each of cinnamon, allspice, and cloves, one cup of
raisins. Excellent.
Sponge Cake
Four eggs, one cup sugar, one cup flour, one teaspoon
baking powder, six teaspoons hot water, one teaspoon vanilla;
beat sugar and yolks together; sift baking powder in flour,
then mix with water, flavor with vanilla; beat whites of eggs
separately and put in last. Bake twenty minutes. ^ /*/
Sponge Cake
Three eggs, half cup butter, one cup sugar, two cups flour,
two teaspoons baking powder, one teaspoon milk; beat sugar
and butter together, beat eggs and then beat sugar, butter
and eggs together; flavor with vanilla; sift baking powder
in the flour and then sift in to mixture. Bake twenty minutes.
Fruit Cake
Three eggs, cup sugar, one cup molasses, half cup butter,
one cup currants one cup raisins, one cup sour milk, one teaspoon
baking soda, mixed spice, salt, and flour to thicken.
Marble Cake
White Part — One cup butter, three cups white sugar,
five cups flour, half cup sweet milk, half teaspoon baking soda,
whites of eight eggs, flavor with lemon.
Dark Part — One cup butter, two cups brown sugar,
one cup molasses, one cup sour milk, one teaspoon baking soda,
four cups flour, yolks of eight eggs and one whole egg, spice of
all sorts; put in pan first a layer of dark, then a layer of white,
and so on, finishing with a dark layer. Bake in hot oven.
126
The Toronto Cook Book
Walnut Cake
One-half cup butter, half cup sugar; cream butter and sugar;
one and a half cups flour, two teaspoons baking powder, half
cup milk, half pound chopped nuts and dredge with flour,
two eggs. This same mixture answers for layer cake; omitting
nuts.
Jelly Roll
Whites of four eggs and yolks of three, one cup granulated
sugar, one cup Rainbow Flour, one teaspoonsful Baking Powder,
three tablespoonful cold water, pinch of salt. Beat whites, add
sugar gradually, add yolks well beaten, then water, fold flour
in gradually. After baking turn on a wet cloth and roll.
Sunshine Cake
One-half pint granulated sugar, one-half pint Rainbow
Flour, whites of seven eggs, yolks of five eggs, one-half teaspoon-
ful of salt, flavoring to suit. Beat whites stiff, add sugar and
beat, then add yolks, then beat until you cannot feel a grain.
Fold in flour and bake in ungreased pan forty minutes.
Frosting
Two eggs, two cups granulated sugar, half pint boiling water.
Boil until it strings.
White Fruit Cake
One cup of butter, two cups of white sugar, one cup of milk,
five eggs, five teacups flour, 3 teaspoons baking powder, one
pound of seeded raisins, half cup mixed peel, one teaspoon van-
illa. Bake in a long pan. Bake slowly for an hour. Will keep
moist for weeks.
Chocolate Cake
Dissolve two ounces of chocolate in five tablespoonfuls
of boiling water, cream half cup butter adding gradually one and
a half cups of sugar (granulated) add the yolks of four eggs,
beat thoroughly, then add the chocolate. One-half cup of
cream or milk, one and three-quarter cup Rainbow Flour, two
rounding teaspoonsfuls Baking powder, one teaspoonful vanilla.
Beat whites of eggs to a stiff froth then stir them carefully into
butter. Bake in loaf or layers.
Cakes, Frostings and Icings
127
Ice Cream Cake
Half cup of butter, one cup powdered sugar, whites of four
eggs well beaten, half cup of sweet milk, half cup of corn starch,
one cup of flour, two teaspoons baking powder.
Angel Cake
One cup or one-half pint granulated sugar, one cup Rainbow
Flour, one teaspoonful cream tartar, whites of eleven good sized
eggs, salt spoon of salt, flavoring to suit. Beat whites of eggs
stiff, gradually sift in sugar, beat until you cannot feel a grain,
add flavoring, sifted flour and cream tartar folded in (do not
beat). Bake in an ungreased tube pan 40 minutes.
Mock Angel Food Cake
One cup sugar, one cup flour, three teaspoons baking pow-
der, half a teaspoon salt; sift together five times; one cup
boiling milk stirred in after sifting; fold in whites of two eggs,
beaten stiff; bake in an ungreased tin for twenty minutes in
moderate oven.
Sponge Cake
Four eggs, beaten separately, the weight of four eggs of
sugar, the weight of two eggs of flour, flavor with vanilla; mix
the yolks and sugar together and add the whites, well beaten;
break the cake; do not cut it. Four eggs equal to one and a
quarter cup sugar; two eggs equal to three-quarters cup of
flour.
Date Loaf
One egg, three-quarters cup brown sugar, butter size of an
egg,, one cup sour milk, half a teaspoon baking soda, 'one and a
half cups Graham flour, one cup white flour, one teaspoon salt,
three-quarters pound chopped dates. Bake one hour in a slow
oven.
White Cake
Two cups sifted sugar, one cup butter, cream butter and
sugar, one cup sweet milk, four eggs beaten stiff, three cups
flour, two teaspoons of baking powder; add eggs last.
Frosting. — Two cups granulated sugar, half a cup cold
water; mix, let boil till it drops hard, whites of two eggs beaten
stiff; pour on syrup and beat well.
128 The Toronto Cook Book
Sponge Cake
Four eggs, one cup sugar, one cup flour; beat eggs well,
separately; add half the sugar to each; beat well again separ-
ately; then beat together well; stir in flour and add flavoring.
Walnut Loaf
Four cups flour, four teaspoons baking powder, one
and a half cups sugar, one teaspoon salt, two eggs, one and
three-quarters cups milk, one and a half cups walnuts; leave
to rise and bake in a slow oven.
Sponge Cake
Four eggs, one cup sugar, one cup flour; put one teaspoon
baking powder in flour; beat eggs separately; add half the
sugar to each; beat well again separately, then beat together
well; stir in flour, add flavoring. Bake forty minutes'
Spiced Layer Cake
Eight eggs, one cup brown sugar, quarter cup melted butter,
quarter cup sour milk, half a teaspoon baking soda, one teaspoon
ground cinnamon, one of ground cloves, quarter teaspoon
nutmeg, one cup flcur, quarter cup syrup, three-quarters cup
raisins.
Walnut Cake
Two cups sugar, half a cup butter, four eggs, beaten to a froth
one cup sweet milk, two teaspoons baking powder, three cups
flour, two cups chopped walnuts (fine) ; mix butter and sugar
together, then milk, flour and nuts, lastly the beaten whites.
Date Loaf
Four cups flour, half cup white sugar, one teaspoon salt,
one tablespoon butter; rub butter and sugar together; four
teaspoons baking powder, one pound dates, one large cup
broken walnuts, one egg, beat light, fill cup with milk, then
add half cup of milk.
Roll Jelly Cake
One cup sugar, three eggs, one cup flour, one teaspoon
baking powder; bake in a shallow pan; spread with currant jelly
and roll while hot.
Cakes, Frostings and Icings
129
Christmas Cake
One pound butter, one pound brown sugar, two pounds
raisins, two pounds currants, quarter pound almonds, quarter
pound mixed peel, one pound flour, ten eggs, one teaspoon
cinnamon, one of cloves, half teaspoon mace, two teaspoons
baking powder sifted into the flour, flavor with vanilla or lemon ;
cream the butter and sugar, add eggs, and beat well, then add
flour and spices and beat again; flour the raisins and currants
and add fruit and nuts last; line tin with flour the thickness
of well-greased paper. Bake three and one-half hours.
Fruit Cake
One and a half pounds butter, one and three-quarters pound
sugar, twelve eggs, four pounds raisins, five pounds currants, half
a pound lemon peel, half a pound citron peel, one pound blanched
almonds, two pounds flour, two nutmegs, same quantity mace,
half pint brandy, half pint cherry, one teaspoon each cloves and
cinnamon. Cut butter and work to a cream, add sugar and
yolks of the eggs, well beaten, (one at a time) ; put flour in with
eggs, butter and sugar and beat well; one tablespoon molasses,
one teaspoon baking soda; add a little boiling water; beat three-
quarters of an hour. — -Mrs. John Morrish.
Chocolate Cake
Melt in one tablespoon of hot water two squares of chocolate ;
when smooth mix the yolks of two eggs, half cup of sweet milk,
two teaspoons vanilla; when all is melted mix with the following:
one cup white sugar, half cup butter; cream butter and sugar;
whites of three eggs, left from above, two tablespoons molasses
half cup sweet milk, one level teaspoon saleratus, two scant
cups flour.— M. B. H.
Lightning Cake
(Two Layers)
One cup sugar, one cup flour, one teaspoon baking powder,
quarter cup butter melted; drop two eggs in butter; fill cup
with milk; put this in dry ingredients. — Mrs. P. F. Sexton.
Spanish Bun
The yolks of three eggs, one cup brown sugar, half cup
butter, half cup milk, one and a half cups flour, two teaspoons
baking powder, one teaspoon cinnamon, half a nutmeg, grated.
130
The Toronto Cook Book
Lily White Cake
Whites of three eggs, three-quarters cup sugar, quarter
cup butter, three-quarters cup milk, one and a quarter cups
flour, two teaspoons cornstarch, two of baking powder and
one of vanilla.
Walnut Cake
Half cup butter, one cup sugar, yolks of three eggs, half cup
milk, one and three-quarters cup flour, two and a half teaspoons
baking powder, whites of two eggs, three-quarters cup chopped
walnuts; mix in order given and cover with white frosting.
Spice Cake
Two eggs, one cup brown sugar, quarter cup butter, quarter
teaspoon cinnamon, cloves and nutmeg, half cup currants, three-
quarters cup sour milk, one teaspoon soda, one and a half cups
flour, custard filling and maple cream icing.
Date Cake
Half cup brown sugar, half pound butter or one good cupful,
two eggs, two and a half cups flour, one pound dates cut up and
floured, 10 cents worth broken walnuts, five cents worth peel,
one teaspoon baking soda, moistened in milk. Bake slowly one
and a half to two hours.
Sponge Cake
Two tablespoons cold water, yolks of two eggs, whites of
two eggs, half cup sugar, three-quarters tablespoon cornstarch;
add flour to fill half a cup of cornstarch and flour together,
three-quarters teaspoon of baking powder; beat yolks thoroughly,
add sugar gradually, then water; sift flour, cornstarch and
baking powder together three times. Add beaten whites of
eggs and flour mixture alternately; butter mould, sprinkle
with flour and sugar mixed; pour cake in; bake in a moderate
oven.
Cream Cake
Two tablespoons butter, quarter cup sugar, half a cup
flour, half tablespoon baking powder, one-eighth cup milk,
whites of one egg beaten stiff, flavoring of bitter almond ; cream
butter and sugar; add milk and flour (baking powder mixed
in flour) alternately; fold in white of egg; bake in moderate oven.
Cakes, Frostings and Icings
131
Nut Cake
One-eighth cup butter, quarter cup sugar, half an egg,
one-eighth cup milk, half cup flour, three-quarters teaspoon
baking powder; prepare as ordinary cake; add nuts before adding
well beaten white of egg. Bake in moderate oven.
Mocha Cake
One cup sugar, one of sifted flour, one heaping teaspoon
baking powder; mix together; add half a cup boiling milk, one
small teaspoon butter, two eggs not beaten; add all to dry
ingredients.
Almond Cream Cake
One and three-quarters cups sugar, three-quarters cup
butter, beaten to a cream, one cup sweet milk, whites of four
eggs, three cups flour, one teaspoon baking powder; bake in
three layers, top and bottom, flavored with almond, centre
colored a light. pink and flavored with a few drops of rose extract.
Filling for Cake
One cup milk; when boiling hot add yolks of two eggs,
one dessertspoon cornstarch; wet with cold milk; two table-
spoons sugar; these last must be well-mixed before adding to
the milk; remove from fire and add half a cup chopped almonds;
flavor with vanilla.
Lemon Peel Cake
Two cups white sugar, one cup of butter, one cup of milk,
three eggs, quarter lemon peel, two teaspoons of baking powder,
three cups of flour; flavor with vanilla.
Black Angel Cake
One egg, half cup milk, half a cup sugar, third of a cake of
chocolate; cook till it thickens, and then cool.
Cake — One cup sugar, half cup butter, two eggs, half a cup
milk, two cups flour, half teaspoon baking soda dissolved in
milk, half teaspoon vanilla and cooked chocolate.
White Cake
Half cup butter, two cups sugar, one cup milk, two cups
flour, whites of four eggs, two teaspoons baking powder,
quarter cup of walnuts.
8
132 The Toronto Cook Book
Cocoa Cake
Two eggs, one cup sugar, piece of butter size of an egg, one
cup sour milk, one teaspoon soda, two dessertspoons of cocoa,
one and a half cups flour.
Standard Cake
Two tablespoons butter, six tablespoons sugar, one egg,
quarter cup of milk, three-quarters cup of flour, three-quarters
teaspoon baking powder, half a teaspoon flavoring.
Cocoa Cake with Brown Sugar
One and a half cups brown sugar, half cup butter, two eggs,
one cup sour milk, three-quarters cup dry cocoa, two cups flour,
pinch of salt, one teaspoon baking soda, one teaspoon vanilla
extract.
Angel Food
One cup sugar, one cup flour, two teaspoons baking
powder, pinch of salt; sift this six times; put one cup of milk
on to boil, then put milk into dry ingredients and beat in the
whites of two stifny-beaten eggs; put in pan without greasing,
and bake in moderate oven.
Orange Filling for Cake
One cup sugar, one cup water, yolk of one egg; take grated
rind and juice of one orange, add tablespoon of flour to thicken.
Another Filling for Cake
Take grated rind of one lemon, half a orange, one egg,
piece of butter, quarter cup sugar, a little water; thicken with
cornstarch.
Lemon Filling for Cake
The juice and grated rind of one lemon, one cup granulated
sugar, one egg well beaten, a piece of butter size of an egg. Boil
in a double boiler until the consistency of honey. Cool and
spread between layers.
Ice Cream Cake
Three eggs, one cup flour, one heaping teaspoon baking
powder, one scant cup sugar, one tablespoon water; bake
in three layers and put whipped cream between and on top.
Cakes, Frostings and Icings
133
Nut Cake
Two cups flour, a piece of butter, one cup sugar, one cup
nuts, cocoanut or walnut, five teaspoons baking powder, one
egg; mix rather thick with milk or water and let it rise
twenty minutes on stove, then bake forty minutes.
Apple Sauce Cake
One cup brown sugar, half cup shortening, one cup apple
sauce, one and a half teaspoons soda, dissolved in the apple
sauce and beaten very light, one cup raisins, half cup currants,
one piece of lemon peel, two cups flour, half a teaspoon cloves
and cinnamon.
Apple Sauce Cake
One and a half cups apple sauce, one cup sugar, half cup
butter, half teaspoon of cinnamon, one cup raisins, one cup
currants, half a teaspoon of soda, two cups flour. Bake in a slow
oven.
Buttermilk Cake
One cup buttermilk, one cup brown sugar, one cup raisins,
one teaspoon cinnamon, two cups flour, one teaspoon soda,
one cup currants, half cup lard, one teaspoon cloves, a little
nutmeg, and a little lemon peel. Put paper in the tins and
grease them well. Bake in a moderate oven.
Strawberry Layer Cake
Two eggs, one cup sugar, three-quarters cup butter, one
cup strawberries, two cups flour, with two teaspoons baking
powder. Bake in layers. Put chopped or sliced bananas between
layers and ice with icing sugar mixed with a little strawberry
juice.
Jordan Cake
Beat up two eggs, add one and one-half cups sugar, a pinch
of salt, two cups of flour, two teaspoons of baking powder and a
little milk. This can be made without butter; if added, only
put a piece the size of half an egg. Cook in a moderate oven.
Loaf Cake
Five cents worth of cocoanut peel and walnut, two eggs,
beaten separately, half cup butter, one cup sugar, half cup milk,
half cup flour, one teaspoon baking powder.
134
The Toronto Cook Book
Black Chocolate Cake
Two cups sugar, one and a half cups butter, two cups flour,
three eggs, one teaspoon baking soda, one cup sour milk, half cup
grated chocolate, dissolved in one spoon of boiling water. Mix
sugar and butter, add chocolate, then eggs well beaten, lastly
milk, soda and flour. Bake forty minutes.
Chocolate Cake
Quarter cake chocolate, one yolk of egg, half cup milk, half
brown sugar; boil all together, then add three teaspoons vanilla.
White Part — One cup sugar, half cup butter, half cup
milk one egg and white of another, two cups flour, one small
teaspoon of soda. Cream the sugar and butter, add egg, milk
and soda and flour sifted together. Stir the two mixtures
together.
Layer Cake
One cup sugar, one tablespoon butter, three eggs, leave
whites of two for frosting, three-quarters cup milk, two tea-
spoons baking powder. Bake in layers.
Apple Frosting — Whites of two eggs beaten stiff, peel one
large sour apple and grate into eggs, two cups sugar. Keep
sprinkling sugar on apple to keep it from turning red. Beat
until thick. This may be used for filling.
Mock Cream Cake
One small cup sugar, butter size of egg beaten well, two cups
flour, flavor to taste, two eggs, half cup sweet milk, two tea-
spoons baking powder. Just before putting in pans, add half
cup boiling water and beat well. Bake in moderate oven.
Cream Filling — White of one egg, one cup sugar, one
good sized tart apple grated; beat until like whipped cream.
Cake Without Eggs, Milk or Butter
One cup brown sugar, one cup coffee, one-third cup lard,
two cups seeded raisins, quarter teaspoon grated nutmeg, one
teaspoon cinnamon, half teaspoon ground cloves. Boil the
above ingredients three minutes. When thoroughly cold, add
a pinch of salt, one teaspoon soda dissolved in a little water, two
cups sifted flour, one teaspoon baking powder. Bake in a slow
oven. This cake is delicious served as a pudding.
Cakes, Frostings and Icings
135
Cinnamon Cake
One cup sugar, one cup sweet milk, half cup butter, one and
a half cups flour, whites of two eggs, two teaspoons baking
powder.
Icing for Same — Yolks of eggs, three-quarters cup brown
sugar, one teaspoon cinnamon.
Rich Fruit Cake
Two pounds sugar, half pound butter, two pounds raisins,
one ounce mace, half cup milk, one teaspoon cloves, two tea-
spoons baking powder, two and a half pounds flour, three-
quarters pound citron, two pounds currants, six eggs, one nut-
meg, one teaspoon cinnamon.
White Fruit Cake
One and a half cups butter, six eggs, half pound almonds, one
and a half pounds raisins, one teaspoon cream tartar, one tea--
spoon each of lemon and vanilla, two cups sugar, one of milk,
half pound citron, four cups flour, half teaspoon soda; bake in
two loaves.
Prince of Wales Cake
Two eggs, three-quarters butter, half teaspoon nutmeg,
three-quarters cup sour milk, one cup raisins, a pinch of salt,
three-quarters sugar, half teaspoon cinnamon, one teaspoon
baking soda, two cups flour, Bake in three layers.
Filling — One egg, one lemon, one tablespoon cornstarch,
half cup sugar, one cup water. Cook until it thickens.
Dutch Apple Cake
Two cups flour, half teaspoon baking powder, two table-
spoons butter, three tablespoons sugar, one cup milk, three large
sour apples; chop the apples fine, mix thoroughly; and bake in
moderate oven for half an hour. Serve with cream and sugar.
Devil Cake
Half cup butter, two cups brown sugar, beat to a cream, half
cup sour milk, half cup cocoa, two eggs, half cup hot water, two
cups flour, one teaspoon soda dissolved in quarter cup boiling
water, two cups flour, one teaspoon vanilla.
136
The Toronto Cook Book
Nut Cake
Put in a cup two whites of eggs, fill the cup half full of butter
slightly melted, then fill cup with milk. Add one cup sugar, one
and a half cups flour, two scant teaspoons baking powder and
beat five minutes. Bake three-quarters of an hour in moderate
oven.
Jelly Roll
One cup sugar, three eggs, one teaspoon cold water, one cup
flour, one teaspoon baking powder, flavor to taste.
French Sandwich
Half a pound of butter, half a pound sugar, half a pound
flour, five eggs. Mix as for sponge cake. This makes a very soft
mixture. Bake in a tin with straight, not flaring, sides, some
thing in which the cake can be left till thoroughly cold. Spread
a thin layer of the cake mixture on the bottom of the baking tin,
and upon this place a layer, about an inch thick, of fruit, washed
and dried currants, seeded and chopped raisins, mixed peel, etc.,
all well mixed together. Pour the remainder of the cake mix-
ture over this as evenly as possible and bake in a moderately hot
oven. The larger part of the batter should be put upon the top
as it runs down into the fruit. This cake is so rich that it must
be handled with great care. It should not be removed from the
tin until the day after baking, and then should be placed on a
board or other flat surface.
Chocolate Cake
First Part — One-half cake sweetened chocolate, half cup
milk, one cup brown sugar; let boil for few minutes until it
thickens, then set to cool.
Second Part — One cup brown sugar, half cup butter, two
eggs, half cup of sweet milk, two cups flour, one teaspoon baking
soda. Add first part and bake in loaf.
Quick Cake
One-third cup soft shortening, two eggs, one and a third
cups flour, half teaspoon vanilla, one and a third cups brown
sugar, half cup milk, two teaspoons baking powder. Put all
ingredients in a bowl and beat all together for about three
minutes. Pour into a greased pan and bake in a moderate oven
for forty or fifty minutes.
Cakes, Frostings and Icings
137
Lemon Cake
One cup brown sugar, half cup water, half cup butter, two
cups flour, two eggs, one and a half teaspoons baking powder,
any flavoring.
Sauce for Cake — One cup granulated sugar, one egg, one
lemon, one tablespoon water, one tablespoon flour; boil until
thick and spread on and between the cake.
Wedding Cake
One dozen eggs, two pounds currants rolled in a little flour,
three pounds raisins, half pound almonds sliced, one tablespoon
cinnamon and mace, four nutmegs, two wine glasses of coffee,
one ounce of rosewater, half pound candied lemon, half pound
citron peel cut fine. Stir one pound of flour in a dish and one
pound powdered sugar. Mix to a cream with one pound of
butter. Then add all the spices, fruit and coffee Also one
spoonful of soda. Stir very hard and bake three hours in a slow
oven.
Layer Spice Cake
Two cups brown sugar, half cup butter, two eggs, reserving
white of one egg for frosting, one teaspoon cinnamon, half a tea-
spoon cloves, one teaspoon allspice, quarter nutmeg, one cup
sweet milk, two and three-quarters scant cups flour, two tea-
spoons baking powder. Cream sugar and butter, add eggs
well beaten, then milk, put spices in flour and baking powder,
Bake in three layers, put together with boiled icing with one cup
chopped raisins.
Devil's Cream Cake
Cake Part — One cup brown sugar, half cup butter, two
cups flour, two teaspoons baking powder, half cup sweet milk
and two eggs.
Custard Part — One cup grated chocolate unsweetened,
half cup sweet-milk, one cup brown sugar, one egg, one teaspoon
vanilla. Stir all together and cook in double boiler. Cook
slowly and set away to cool. Now take the ingredients for cake
part and mix with the custard.
Mocha Frosting for Above
One cup powdered sugar sifted, butter half size of egg, two
tablespoons strong coffee, two tablespoons cocoa, one teaspoon
vanilla; stir and spread on cakes.
138
The Toronto Cook Book
Mabel's Tea Cake
One cup sugar, half cup butter, two eggs and half cup milk,
one and a half cups flour, one teaspoon baking powder. Cream
butter and sugar together; beat eggs before putting in cake.
Bake in a long, narrow bread tin. — M.B.H.
Novelty Cake (Two Layers)
Mix two cups of powdered sugar, three-quarters cup butter,
three eggs, one cup milk, two heaping teaspoons baking
powder, and enough flour to make a smooth batter. Bake in a
rather hot oven.
Coronation Cake (Two Layers)
Two eggs, half cup butter, one cup brown sugar, one cup of
sour milk, one cup seedless raisins, one and a half cups flour, one
tablespoon syrup, one teaspoon soda, one teaspoon cloves, one
teaspoon nutmeg.
Icing — Sugar mixed with milk or cream, large piece of
butter, flavoring of vanilla. Sprinkle crushed nuts on top.
Black Layer Cake
Take bowl and place on table, then put in bowl the yolks
of three eggs, two tablespoons brown sugar, blend together
thoroughly, add three-quarters cup molasses, sift half a cup of
flour, or little more if necessary, a little salt, one teaspoon
soda dissolved in a little water; mix thoroughly and add three-
quarters of a cup of boiling water.
Icing for Above
Whites of two eggs well beaten, one cup brown sugar, boil
until stringy; put in beaten whites of eggs.
Cornstarch Cake
Half cup butter, one cup sugar, half cup milk, half cup
cornstarch, one cup flour, two and a quarter teaspoons baking
powder, whites two and a half eggs, three-eighths teaspoon
vanilla or one-quarter teaspoon almond extract. Measure
dry ingredients, and mix and sift baking powder with flour
and cornstarch. Measure butter, then liquid. Cream butter,
then add sugar gradually, and continue beating. Add liquid
and flour, baking powder and cornstarch, flavoring. Add the
whites of eggs last, which have been beaten light and dry.
Cakes, Frostings and Icings
139
Spanish Bun
One cup sugar, half a cup butter, one cup sour milk, one
teaspoon soda, one cup syrup, two cups flour, two eggs (white
of one kept out for icing), one teaspoon ground cinnamon,
one of cloves.
Icing. — Use brown sugar and the white of one egg.
Sour Milk Cake
I wish someone that has to do up lunches would try this
cake. My girls think it fine, so nice and moist. One-half cup
butter, one and a half cups sugar, one cup sour milk, one teaspoon
of soda, half teaspoon each of nutmeg and cassia, three cups
flour, one and a half cups of chopped raisins or currants well
floured with part of the amount mentioned. Break lumps in
soda and sift in with the flour.
English Plum Cake
One cup of butter creamed, two cups white granulated
sugar, four eggs beaten light, one cup sweet milk, four cups
flour sifted with one-half teaspoon salt, one even teaspoon
baking soda and two teaspoons cream of tartar, 1 cup currants,
one cup very good raisins, one cup candied orange and lemon peel
sliced fine. This makes two loaves. Cook in bread tins two
hours in a rather slow oven. This keeps two months or more
and should be wrapped in waxed paper and kept in a stone
crock. Use any preferred flavoring. I use French brandy,
one wineglass full. This cake is a standby with me and is much
liked by every one that tastes it. — Rosana
Apple Cake
We think this very nice: Cream together one cup sugar,
butter size of egg, yolks of two eggs, white of one egg, half cup
milk, half teaspoon soda, two even cups flour, one teaspoon
cream of tartar, pinch of salt. Bake in three Washington pie
plates.
Apple Filling — Two grated sour apples, one cup powdered
sugar, white of one egg, well beaten, half teaspoon lemon extract.
Nice Sponge Cake
Ten eggs, one pound sugar, half pound flour, juice and rind
of one lemon, teaspoon of salt.
140
The Toronto Cook Book
Chocolate Cream Cake
Here is a nice cake. Try it and see: Take half cup of sugar,
five teaspoons of butter, melted, one egg, half cup of milk,
one cup flour, before sifting add one teaspoon of baking powder.
Flavor. Put ingredients together in order written.
Apple Sauce Cake
Cream together one cup sugar and half cup shortening,
add one saltspoon salt, half teaspoon cloves, one teaspoon
cinnamon, a little nutmeg and one cup raisins. Dissolve one
teaspoon soda in a bit of warm water and then stir it into a cup
of sour apple sauce, letting it foam over the ingredients in the
bowl. Beat all thoroughly and add one and a quarter cups
sifted flour. Bake in loaf tin forty-five minutes. Very rich
and inexpensive.
Danish Apple Cake
One cup flour, half cup butter, half cup brown sugar, one
egg, pinch of salt. Roll into three cakes and bake in slow oven
until light brown. Cook a few apples until tender with a little
sugar. When cold add cinnamon to taste and spread between
the cakes, but not on top. Then cover cake with the following,
letting it cover top and sides thickly: One good cup milk heated
in double boiler, half cup sugar, one egg, one tablespoon corn-
starch, dissolved in cold milk and lemon extract. Let stand
twenty-four hours in cool place. This is not as much work as it
sounds, and it is delicious.
Cream Almond Cake
One-half cup butter one cup fine granulated or powdered
sugar, one and three-quarters cups of flour, three teaspoons
baking powder, half cup milk, whites of four eggs, half teaspoon
almond flavoring. Cream butter and sugar, sift flour and baking
powder, add milk and flavoring, and fold in the whites of eggs
last.
Raised Cake
Five cups flour, two and a half cups sugar, one and a half
cups butter, one cup milk, two eggs, three tablespoons molasses,
one cup yeast, raisins and spice. Let it raise a day or two, put
into pans, raise again and bake.
Cakes, Frostings and Icings 141
Lady's Cake
One and a half cups sugar, two and a half cups flour, half
a cup butter, half a cup milk, whites of five eggs, half teaspoon
cream tartar, quarter teaspoon soda. Flavor with vanilla.
Wedding Cake
Six pounds butter, six pounds sugar, six pounds currants,
six pounds raisins, two pounds citron, nearly seven pounds
flour, fifty eggs, half pint brandy, small bottle lemon, a gill of
boiled cider, one pint of molasses, quarter pound of cloves,
cinnamon, mace, nutmeg, to suit, two teaspoons baking soda
dissolved in hot water.
Cup Cake
Four cups flour, two cups sugar, one cup butter, one cup of
cream, four eggs, one nutmeg, half teaspoon soda, one cup
raisins, one cup currants.
Salem Cake
One pint molasses, warmed enough to melt quarter of a pound
of butter, one pound flour, one pound currants, five eggs, one
teaspoon soda, spice.
Pound Cake
One pound butter, one pound sugar, nine eggs. Beat twenty
minutes. Mix in lightly one pound of flour.
Avon Snow Cake
One cup of butter, two cups sugar, three cups flour, one
cup sweet milk, whites of five eggs, one teaspoon cream tartar,
half teaspoon baking soda. Bake in layers, spread with frosting
and grated cocoanut.
Barrow's Cake
Three fourths of a pound butter, seven eggs, one pound
flour, one cup milk, half teaspoon baking soda, two pounds
raisins, one pound of sugar, spice.
Cream Cake
Two cups sugar, half cup butter, five eggs, one cup milk,
three cups flour, three teaspoons baking powder, or one teaspoon
soda and two of cream tartar.
142
The Toronto Cook Book
Wentworth Cake
One cup sugar, half cup butter, two-thirds cup of flour,
three eggs, half teaspoon baking soda, one teaspoon cream
tartar.
Chocolate Cake
Half cup butter, one and a half cups sugar, whites of four
eggs, beaten to a stiff froth, half cup milk with half teaspoon
baking soda and one teaspoon cream tartar beaten in it, two
and a half cups of flour. Flavor with vanilla. Bake in two
thin sheets.
Frosting. — Two bars of prepared chocolate, grated fine;
one cup of a powdered fine sugar, whites of two eggs beaten to
a stiff froth. Mix and put half between the two layers of cake
and half on top.
Quick Cake
One-third cup soft butter, one and one-third cups brown
sugar, two eggs, half cup milk, one and three-quarter cups flour,
three teaspoons baking powder, half teaspoon each of cinnamon
and nutmeg, half pound dates, stoned and cut into pieces. Put
ingredients in a bowl and beat all together for three minutes,
using a wooden cake spoon. Bake in a buttered and floured
cake pan thirty-five or forty minutes. If directions are followed
this makes a very fine cake.
Delicious Fig Layer Cake
Three eggs, two cups of sugar, one cup of butter, one cup
of sweet milk, three cups of flour, one teaspoonful of soda,
two teaspoonfuls of cream tartar; cream butter; add gradually
the sugar, then add the beaten yolks of eggs and beat well;
sift flour with soda and cream tartar; add to the cream mixture
with the milk, flavor with one teaspoonful of vanilla; fold in the
stiffly beaten whites of eggs and bake in layers. Filling — One
pound of figs chopped fine, one cup of sugar and cup of milk;
cook slowly until it thickens; when cool spread between the layers
and ice with plain white frosting.
Cocoanut Cakes
Two well beaten eggs, two tablespoons butter, two cups of
desiccated cocoanut, one cup sugar, half cup milk, one teaspoon
of cream tartar, half teaspoon soda ; soak the milk and cocoanut
together.
Cakes, Frostings and Icings 143
Banana Layer Cake
One small cup of butter and two cups of sugar beaten
together until light; then add one cup of milk and four eggs
well beaten; add three cups of flour, with two teaspoonfuls of
baking powder sifted together; bake in layer tins and when cool
take and slice bananas one-quarter of an inch thick; place
between layers and whip half pint of cream with one heaping
tablespoonful of powdered sugar, and spread over bananas and
eat with cream.
Hard Gingerbread
One cup butter, two cups sugar, one cup milk, one teaspoon
soda, one tablespoon ginger, flour enough to roll out.
Molasses Sponge Cake
One cup sugar, one cup milk, one cup of molasses and half
cup of butter melted together, three eggs, four cups flour, one
teaspoon of baking soda, one teaspoon ginger.
Fruit Cake
Ten eggs, one pound flour, one pound butter, one pound
sugar, one pound currants, one pound almonds, one pound
raisins, one pound of citron, one teaspoon soda sifted in the flour.
Corn Starch Cake
The whites of three eggs, half cup corn starch, half cup
butter, half cup milk, half teaspoon cream tartar, quarter
teaspoon of soda, flavor with lemon, one cup sugar, one cup
flour.
Chapin Cake
Six cups flour, three cups sugar, two of milk, two eggs, one
of butter, one teaspoon soda, one pound of raisins.
White Mountain Cake
One cup butter, two cups sugar, three cups flour, four eggs,
half teaspoon soda, one cup milk, one teaspoon cream tartar.
Flavor to taste.
Warren Cake
Two cups of sugar, one cup butter, two eggs, one cup milk,
one teaspoon of soda. Flavor with lemon.
144
The Toronto Cook Book
Almond Cake
Weigh three eggs, take their weight of flour, butter, and
white sugar; blanch three ounces almonds, and pound them
well with a tablespoon of lemon juice until they are a smooth
paste, then add the egg, etc.
English Walnut Cake
One cup sugar, half cup butter, half cup milk, two cups
flour, two eggs, one teaspoon cream tartar, half of soda, one large
cup raisins, one large cup nuts chopped fine. Flour the raisins
and nuts before putting them in the cake.
Hill Cake
One and a half cups sugar, half cup butter, one cup of milk,
two tablespoons molasses, one teaspoon soda, three and a half
cups flour, one cup raisins, one egg, cloves, cinnamon, mace.
Home Cake
Five eggs, four cups flour, three cups sugar, one cup butter,
one cup cream, one lemon, juice and grated rind, one teaspoon
cream tartar, half teaspoon soda.
Berwick Sponge Cake
Beat six eggs, yolks and whites together, two minutes, add
three cups sugar, and beat five minutes, two cups flour with two
teaspoons cream tartar, and beat two minutes, one cup cold
water with one teaspoon of soda dissolved in it and beat one
minute; add two cups flour and beat one minute, the grated rin
and juice of a lemon. Observe time exactly.
Swiss Cake
One and a half cups white sugar, four tablespoons of melted
butter, two eggs one cup milk one teaspoon cream tartar, half
teaspoon of soda, three cups flour. Flavor with lemon.
Bride's Cake
One and a half pounds butter, two pounds sugar, two and
three-quarters pounds flour, and one and a half pints of the
whites of eggs.
Cakes, Frostings and Icings
145
Jelly Cake
Three eggs, one cup sugar, one cup flour, one teaspoon
cream tartar, one half teaspoon soda. Bake in quick oven.
Roll when hot with jelly.
Silver Cake
One half cup butter, one and a half cups sugar, one half cup
milk, two and a half cups flour, whites of four eggs, half a tea-
spoon cream tartar, quarter teaspoon soda.
Gold Cake
Half cup butter, one and a half cups sugar, half cup milk,
two and a half cups flour, yolks of four eggs, one whole egg, half
teaspoon cream tartar, quarter teaspoon soda.
FROSTINGS AND ICINGS
There are many methods of making frosting or icing; it may
be made by simply adding flavoring and enough water to con-
fectioners' sugar to make it the right consistency; another
method is to put the whites of eggs into a cool dish and then
beat or whip them, gradually adding small quantities of powdered
sugar until it is of a smooth and firm texture, using at least a
quarter of a pound of sugar for each egg. Flavor to taste.
Golden Frosting
This is made by using the yolks instead of the whites.
Boiled Frosting
One cup granulated sugar, four tablespoons water, white
of one egg, a saltspoon of cream tartar. Boil the sugar and water
until it threads from the spoon and pour upon the white of the
egg to which the cream tartar has been added and beaten to a
froth; beat until cool, flavor to taste, and spread at once upon
the cake.
Gelatine Frosting
Dissolve a teaspoon of gelatine in a tablespoon of cold
water; let this stand one-half hour or more, then add two
large spoons of hot water, one cup of powdered sugar, and beat
well (the longer beaten the whiter) ; flavor to taste.
Chocolate Frosting
Two squares of chocolate, whites of two eggs, two cups
powdered sugar, four tablespoons boiling water; beat one and
two-thirds cups of sugar into the unbeaten whites of the eggs;
scrape the chocolate and put it and the remaining one-third
cup sugar and the water in a small saucepan; stir over hot
fire until smooth and glossy, and then stir into the beaten whites
and sugar. This quantity will frost two sheets of cake.
Orange Frosting
One cup sugar, one-half cup milk, small piece of butter;
boil until there are large bubbles. Grate the rind of an orange
and add after taking from the stove.
Cakes, Frostings and Icings
147
Almond Icing
Whites of three eggs and three cups powdered sugar should
be mixed well together. Add to them one pound of almonds
which have been blanched by lying in hot water till the skins
could be removed and chopped fine. Flavor with rose.
Red Frosting
This is made by adding fruit juice, currant or cranberry
jelly, to any white frosting or by using cake coloring.
Walnut and Raisin Filling
Two-thirds cup each, English walnuts and raisins, chopped.
Add beaten white of one egg, two tablespoons cream, one-third
cup sugar, pinch salt. Spread between layers. Make icing
for top and place half walnuts on it.
9
PIES
Puddings
"Pies and Puddings, puddings and pies, —
From such a union what hopes arise!
Now trimmed with sauce, a feast for the eyes,
And giving the taste a sweet surprise."
"A good dinner is hardly replete,
Till a nice piece of pie you then have to eat."
Pie Crust
One heaping cup pastry flour, one saltspoon baking powder,
one saltspoon of salt, and one-third to one-half cup butter
and lard mixed. Mix the baking powder and salt with flour,
rub in the lard and mix quite stiff with cold water. Roll out,
put the butter on the paste in small pieces and sprinkle with
flour. Fold over and roll out, then mix up like a jelly roll,
cut in two parts and roll to fit the plate. This amount is
for one pie. Line the pie plate with the pastry, wet edges,
put in the filling, cover with the upper crust, press the two
edges together and bake.
Apple Pie
Pare, core and stew green or ripe apples, mash smooth and
while hot stir in a teaspoon butter for each pie and season with
powdered nutmeg. When cool, fill your crust and bake.
Sliced Apple Pie
Pare, core and slice tart apples to well fill the plate ; sprinkle
four to six tablespoons sugar, some little bits of butter, and a
little cinnamon or nutmeg over the apples. Put on the upper
crust and bake.
Berry Pie
Three cups berries and one-half cup sugar, a little nutmeg
and butter.
Custard Pie
One pint milk, three eggs, a little salt, two tablespoons
sugar, a little powdered nutmeg. Bake with under crust only.
Pies
149
Lemon Pie
One lemon, juice and rind, three-quarters cup granulated
sugar, one cup cold water, yolks of two eggs.
Cocoanut Pie
Soak two cups of desiccated cocoanut in one pint of milk;
beat together the yolks of four eggs and one-half cup sugar,
butter the size of an egg, and a little powdered nutmeg; mix all
well together and put it in the crust; use no top crust, but beat
the whites of the eggs with some sugar and spread over the top.
French Lemon Pie
One lemon, one cup of sugar, one soda biscuit rolled fine,
three eggs, butter the size of an egg, one cup milk. Use the yolks
of the eggs for filling and the whites for frosting. Oh, so good!
Lemon Pie
Into one pint boiling milk stir one tablespoon of cornstarch
and yolks of three eggs. Grate the yellow peel and inside of
one lemon (being careful not to get in any of the white part of
peel) into one cup sugar, and stir into the cooked mixture;
pour into a plate lined with pastry and bake.
Frosting — To the well beaten whites of the eggs add three
dessertspoons sugar. When pie is baked whip in some of the
frosting, put the balance on top and color slightly in the oven.
Mince Pies
Three and a half pounds meat and one pound of suet boiled ;
strain the liquor and pour into the mince meat, add one peck
of apples chopped, two quarts cider, five and a half cups sugar,
two and a half tablespoons of salt, three nutmegs, four teaspoons
allspice, eight of cinnamon, one of cloves, one of mace; chop
a part of the raisins. Cook one hour. — S.W.
Mock Mince Pies
Four soda biscuits rolled fine, one cup sugar, one cup
molasses, half cup butter, half cup vinegar or boiled cider,
half cup cold water, two eggs well beaten, one cup chopped
raisins, half teaspoon cinnamon, half a nutmeg, quarter teaspoon
cloves. This will make three pies.
150 The Toronto Cook Book
Cranberry Pie
Stew and sweeten the cranberries, fill the crust, and in place
of the upper crust put cross bars of pastry across the top.
Pineapple Pie
One pineapple grated, two cups sugar, two eggs, one cup
water, two tablespoons flour. Bake between two crusts. For
two pies.
Peach Pie
Line a plate with pastry and fill with peaches peeled and
halved. Sprinkle the fruit with half a cup of sugar and sift
over one tablespoon of flour. If fruit is not juicy, use less flour,
and a few bits of butter. Cover with upper crust and bake.
Squash Pie
One pint of squash when sifted, one cup of sugar, a little
salt, nutmeg and ginger beaten together; add three beaten
eggs and one pint scalded milk.
Washington and other Filled Pies
Two eggs beaten with a cup of sugar, one cup milk, half
a cup butter, two cups flour in which has been mixed two tea-
spoons baking powder. Flavor with lemon and bake in round
tins. For Washington pie put between the layers any kind
of jam or jelly. The top can be covered with powdered sugar or
frosting. The cream for Cream Pie can be made as follows:
One-half cup sugar, half cup flour, two eggs, one pint milk,
flavor to taste. Heat the milk to the boiling point, beat the
other ingredients and turn into the milk; stir constantly
until it thickens. This is enough for two pies. Two large
spoons of cocoanut can be added to the cream to make Cocoanut
Cream Pie.
Rhubarb Pie
One cup rhubarb chopped fine, one cup sugar, and one egg
for each pie. Bake between two crusts.
Lemon Filling for Tarts
One grated lemon, one cup sugar, one small piece butter,
one egg, one small teaspoon flour.
Pies
151
Lemon Pie
One lemon, juice and rind, three-quarters cup granulated
sugar, one cup cold water, yolks of two eggs, one heaping table-
spoon cornstarch, a little piece of butter, pinch of salt; boil
till thick enough ; when cold fill shell which has been previously
baked; put whites on top.
Lemon Filling for Pies
One cup white sugar, two eggs, juice and grated rind of one
lemon, one and a half tablespoons cornstarch; one and a half
cups boiling water; beat yolks of eggs and sugar together.
Cream Pie (Pearcey's)
Two eggs (whites kept out for icing), half a cup sugar, one
tablespoon cornstarch, two cups milk; boil together and flavor
to 'taste; line pie plate with crust and bake; then put in cream
when cold. Beat whites of eggs with little sugar and put on
top.
Cream Pie
Two eggs, half cup white sugar, piece butter size of an egg,
two tablespoons flour mixed smooth with a little water, one
large cup sweet milk. Boil to consistency of custard and flavor
with vanilla.
Cocoanut Pie
The yolks of three eggs, three tablespoons sugar, one of
rolled soda biscuits, one cup sweet milk, three heaping table-
spoons of cocoanut, pinch of salt. Cook all together until thick,
pour into shell. Spread on the icing and sprinkle with cocoanut.
Put in oven and brown.
Cream Pie
Three eggs, reserving whites of two for top, one cup of sugar,
two cups of milk, small piece of butter and half a tablespoon
of flour. After it is cooked, add vanilla and beat till cold.
Pour into pie crust and put over it the beaten whites. Put in
oven and brown.
French Cranberry Pie
One cup of cranberries chopped fine, one cup of sugar, butter
the size of a walnut, two teaspoons of flour, half cup boiling
water, one teaspoon vanilla. Bake with one or two crusts.
152
The Toronto Cook Book
English Lemon Pie
One cup sugar, one cup of milk, juice and grated rind of
one lemon, two eggs, a piece of butter size of an egg, two table-
spoons flour, a little salt. Cream sugar, butter, flour and grated
rind together; add yolks well beaten, then juice of lemon, beat
well, add milk, then whites beaten very stiff. Stir well and pour
into pie crust (baking crust and all together) and bake in a slow
oven.
Grated Apple Pie
One cup grated apple, half a cup sugar, half cup sweet milk,
yolks of two eggs, grated rind and juice of small lemon; use
whites for frosting.
Rhubarb Pie
Two cups of fresh rhubarb cut into small pieces, one table-
spoon cornstarch, one cup of sugar, yolks of three eggs, a small
piece of butter. Mix well together, put into pie. Bake crust
and filling together. Put beaten whites on top and brown.
Lemon Tarts
Two lemons, juice and grated rind, two cups sugar, four
eggs, a piece of butter size of an egg; steam one hour. This
will fill fifty tarts.
Cup Custard in Six Cups
Two eggs, quart of milk, two teaspoons sugar to a cup, a
little nutmeg and salt; set cups in a pan of warm water, cook
in a slow oven. Chill, and serve.
Apple Puffs
Pare and slice six tart apples, stew them and strain through
a colander, sweeten, and add a little salt; let this cool, while
you make your paste of two spoons butter worked in eight
spoons flour; add icewater to make consistency of bread dough,
put on the moulding board and roll very thin; scatter small
bits of butter over this, and dredge with flour; then fold it up
and roll quite thin again, repeat this any number of times,
always rolling the paste into a square form; cut the paste into
pieces four inches square, spread sauce on half of the square;
moisten the parts with water, fold the other half over on to it.
Bake in a quick oven. * *f
Pies
153
Mince Pies
The following recipe was obtained from Mrs. Wm. R.
Hudson, of Boston, Mass., having been used in her home for
many years.
The "Astor House," some years ago, was famous for its
"mince pie." The chief pastry cook at that time, by request,
published the recipe. I find that those who partake of it never
fail to speak in laudable terms of the superior excellence of the
recipe when strictly followed.
Take four pounds lean beef, chopNped fine, twice as much
of chopped green tart apples, one pound chopped suet, three
pounds raisins, seeded, two pounds currants, picked over, washed
and dried, half a pound citron, cut up fine, one pound brown
sugar, one quart cooking molasses, two quarts sweet cider, one
pint boiled cider, one tablespoon salt, one of pepper, one of mace,
one of allspice, and four of cinnamon, two grated nutmegs, one
tablespoon cloves; mix thoroughly and warm it on the range,
until heated through. Remove from the fire and when nearly
cooked stir in a pint of good brandy and one pint of Madeira
wine. Put into a crock, cover it tightly, and set it in a cold
place where it will not freeze, but keep perfectly cold. Will keep
all winter. — Chef de Cuisine, Astor House, N.Y.
Mincemeat
One cup cooked meat, two cups chopped apple, one-half
cup seeded and chopped raisins, one cup jelly, marmalade or
preserves, one lemon, one cup brown sugar, one teaspoon salt,
one-half teaspoon cinnamon, one-half teaspoon allspice, one-
half nutmeg, one-half cup strong coffee, one-quarter cup vinegar.
The meat used may be any portions of cooked steak, roast
or boiled beef, veal or tongue, corned beef, lean mutton, or
venison.
The fruit may be apples, raw or stewed, and portions of
any kind of canned fruit, or a variety of jellies, jams, preserves,
etc., too small to be used on the table. Mix all thoroughly.
Fruit Mince Meat
Two pounds raisins, two pounds sultanas, two pounds
currants, two pounds peel, four pounds apples, quarter pound
bitter almonds, quarter pound sweet almonds, two and a half
pounds sugar, three-quarters pound suet, rind and juice of one
lemon, small quantity of essence of lemon and almond, one
nutmeg grated. Mix well and seal.
154
The Toronto Cook Book
Cream Pie No. 1
One quart milk, yolks of three eggs, two cups sugar, two
spoons flour; boil this until it begins to thicken. Make a nice
crust, put in the cream, flavor with lemon and bake in a quick
oven. Beat the whites of the eggs stiff, and frost. Put in the
oven and color a little.
Cream Pie
Line a deep pie plate with a rich paste, being careful to
prick it in several places with a fork to let the air out, and bake
in a quick oven. For the filling put one large cup of milk on to
boil in a double boiler. Then take one-half cup sugar, one table-
spoon butter, two tablespoons cocoa, one scant half cup of flour,
one tablespoon cold milk and the well-beaten yolks of two eggs.
Stir together vigorously until perfectly blended, then add to the
boiling milk. Stir constantly until it thickens, then let it cook
for five minutes. Take from fire and stir in one teaspoon of
vanilla. Fill the crust with this cream, beat the whites of two
eggs with two tablespoons of sugar and pile lightly on top of the
pie. Brown in a quick oven. Delicious.
Lemon Pie
Grated rind and juice of two lemons, yolks of three eggs,
two cups sugar, seven tablespoons flour, two cups boiling water.
Cook all together until a smooth paste is formed. This is filling
for two pies. Bake crust separate, put in filling, beat whites to
stiff froth, add sugar to make a rich frosting, put on pies and
brown in hot oven. — Boston
Currant Pie
Beat the yolks of two eggs with one tablespoon of flour,
when smooth add two tablespoons of water, one cup of sugar,
and one cup of crushed ripe currants; turn into pie plate, lined
with good paste, and bake. Beat whites of the eggs until stiff,
add two tablespoons sugar, spread this over the pie, and brown
delicately.
Cream Lemon Pie
Beat yolks of four eggs, four tablespoons of sugar. Add
juice and grated rind of one lemon, two teaspoons of hot water.
Put in a double boiler and let simmer until thickened. Then
remove from fire and stir in the whites of four eggs beaten stiff
with two tablespoons of sugar. Eat cold. Delicious!
Pies
155
Fudge Pie
One egg, one cup sugar, one piece of butter size of an egg.
Cream well together and add one cup of milk and enough flour
to make it right consistency for cake. Bake in two Washington
pie plates.
Filling for Pie — Three cups of light brown sugar and
small piece of butter. Boil for eight minutes, stirring constantly,
then remove from fire and beat until creamy. Add the well-
beaten whites of two eggs and one teaspoonful of vanilla. Let
pie cool. This filling is to be used for frosting the upper part of
pie also. This is very delicious.
Pie Made of Prunes and Rhubarb
Did you ever try prunes and rhubarb together ? They
make a splendid sauce as well as a pie. Take one pound stone-
less prunes and the same amount of rhubarb; stew until done;
add sugar to taste, then put into pies, or serve as you would
apple sauce.
Maple Sugar Pie
Heat one and one-half cups of milk in a double boiler and
add one cup of maple sugar broken fine or grated. Bring to the
boiling point, add two rounding teaspoons cornstarch mixed
with one-half cup milk and cook eight minutes. Pour a little
over the yolks of two eggs and stir and return to boiler and cook
until smooth. Pour into a paste-lined plate and bake. Cover
with meringue made of the whites of two eggs beaten stiff with
one-quarter cup powdered sugar and brown.
Walnut Custard Pie
Prepare crust as usual and make custard as follows: One
pint milk, two eggs, one-half cup sugar, salt, one-half teaspoon
vanilla and one-half cup walnuts chopped quite fine. The nuts
will rise to the top and form a thin crust, giving a delicious
flavor.
English Apple Pie
Butter a shallow agate dish. Slice apples into dish to fill
it. Sprinkle on one cup sugar, one-half teaspoon salt and a little
grated nutmeg. Put on two teaspoons butter in little bits, two
tablespoons water and cover dish with pie paste in which has
been cut several slits. Bake about forty minutes. Serve hot
with cream.
156 The Toronto Cook Book
Prune Pie
A prune pie that is excellent. Take a tender crust and line
the pie plate. Soak three-quarter pounds and cook tender with
four tablespoons sugar and one-half cupful of grape or other
fruit juice. Press through a colander, add two tablespoons of
chocolate and two or three tablespoons more of the juice. Cover
with lattice strips and bake.
Apple Lemon Pie
Mix in order given, two small apples (chopped), one heaping
cup sugar, one egg, one-quarter cup cracker crumbs, grated rind
and juice of one lemon. Bake with two crusts. Makes one pie.
Apple Pie with Whipped Cream
Peel, core and quarter six large, tart apples. Line a pie tin
with plain paste, fill it with the apples, cover generously with
sugar, sprinkle with one-half teaspoon of cinnamon and a little
grated nutmeg, dot with one tablespoon of butter cut into bits
and bake until the apples are soft. Remove from the oven,
cover with one cup of whipped cream and serve while hot.
Custard Pie
Have your tins lined with good pie paste, with the edges
crimped, before you commence to prepare the custard, and the
oven hot enough to bake the bottom in a hurry. Put one and
one-half pints of milk in the double boiler to scald. Beat three
eggs in a dish large enough to hold the milk; also add three-
quarters cup of sugar and, as the milk reaches the boiling point,
pour it slowly over the eggs and sugar, beating all the time.
Pour the mixture quickly into the crust, grate a little nutmeg
over the top and place in the oven. This recipe will make two
pies.
Lemon Cake Pie
Take one cup of sugar, two heaping tablespoons of flour,
piece of butter size of an egg (melted), pinch of salt, yolks of two
eggs. Beat all to a cream, then add juice and grated rind of
two medium-sized lemons, cup of milk and the whites of the
eggs beaten stiff. Bake thirty minutes in a moderately hot
oven. When cut you will see a delicate cake has formed on top.
It is very good.
Pies
157
Mock Cherry Pie
One cup cranberries, cut open one-half cup raisins chopped
fine, one cup sugar, one-half cup boiling water, one tablespoon
cornstarch dissolved in cold water, one tablespoon vanilla; turn
cold water on the cranberries to remove seeds. This makes one
pie baked in custard pie plate — two crusts. Boil all together a
few minutes until berries are done, then add cornstarch, the
same as for cream pie. Add vanilla last. Try it, and if you
like it say so and help others. — Boston.
Pie Crumpets
Make a nice pie crust dough, roll and cut out the size of a
pail cover. On one half put the filling, fold over and press down
firmly. Prick the top with a fork.
Filling — One cup of seeded raisins chopped or put through
a food chopper, one cup of sugar, one egg, the juice of one lemon
or if one has no lemon use tablespoon of lemon extract. Cook
on stove until thick, being careful not to burn. Let cool before
using.
Pumpkin Pie
One and one-half cups steamed and strained pumpkin, two-
thirds cup brown sugar, one teaspoon cinnamon, one-half tea-
spoon ginger, one-half teaspoon salt, two eggs, one and one-half
cups milk, one-half cup cream. Mix ingredients in order given
and bake in one crust.
Rhubarb Pie
One cup rhubarb, one-half cup raisins and one medium-
sized cracker, all chopped together, then add two-thirds cup of
sugar, one egg and little salt. Bake with two crusts. Use
either canned or fresh rhubarb.
Squash Pie
Please try my pie and tell me how you like it. One and
one-half cups sifted squash, two eggs, one-half cup sugar, pinch
salt and a little nutmeg, one pint of milk. Fill crust and sprinkle
nutmeg over top as very little is used in squash. — Francis.
Washington Pie
Three eggs, one cup sugar, one cup flour, butter the size of
an egg, one teaspoon cream tartar, half teaspoon soda.
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The Toronto Cook Book
Cream Pie
One cup sugar, two cups flour, half cup milk, three eggs,
one teaspoon cream tartar, half teaspoon soda.
Cream. — One pint of milk, one cup sugar, half cup flour,
two eggs. Flavor with lemon.
Lemon Pie
Two lemons, two cups sugar, five eggs, two tablespoons
corn starch, one pint milk. Grate the lemons, add the juice,
stir together; scald the corn starch with the milk. This will
make two pies, which must be baked in rich, puff paste.
Lemon Pie
Grate the rind of one lemon for spice, press out the juice,
and add to it one cup powdered sugar, the yolks of two eggs
and one whole egg, one teaspoon corn starch scalded in half
cup milk. Line a deep plate with pastry, and pour in the mix-
ture, beat the whites to a stiff froth; pour over the pie when
done, and brown.
Raisin Pie
One pint chopped raisins, one cup molasses, one cup sugar,
half cup vinegar, half cup butter; boil it all together two minutes,
then add three crackers pounded and sifted, two beaten eggs,
and all kinds spices.
Mock Mince Pie
Six soda biscuits, two cups cold water, one cup molasses,
one cup brown sugar, one and a half cups melted butter, one
cup chopped raisins, one cup currants, two eggs beaten light,
one tablespoon cinnamon, one teaspoon nutmeg, one teaspoon
cloves, one teaspoon salt, one teaspoon black pepper, wineglass
of brandy or cider.
Chocolate Pie
Two cups sugar, one cup butter, four eggs, four cups flour,
two teaspoons cream tartar, one teaspoon soda, one teacup
milk, one teaspoon lemon ; this will fill six tins.
Filling. — Two cups sweet chocolate grated, one cup sugar,
one cup milk; boil until thick. For frosting, take the whites
of two eggs, two cups sugar, a little lemon.
Pies
159
Cocoanut Pie
Make gold cake in the form of Washington pie. Beat the
whites to a froth and make stiff with powdered sugar and flour.
In making the pies, put a layer of cake, then frosting, then the
desiccated cocoanut, then cake, frosting, etc.
Nice Apple Pie
One cup of stewed and sifted apple, one and a half cups
sugar, yolks of three eggs, juice and rind of two lemons, two
tablespoons melted butter. Mix well, and bake in puff paste.
When done, take the three whites with two tablespoons sugar
beaten to a froth, and brown five or ten minutes.
Skeletons
Two eggs, two tablespoons sugar, one tablespoon butter,
flour enough to make stiff ; roll very thin, and cut in fancy shapes.
Crullers
Five tablespoons melted butter, three eggs, one cup white
sugar, half nutmeg.
Tartlets
One pound flour, three quarters pound butter, one quarter
pound water.
PUDDINGS
Carrot Pudding
One cup raisins, cut, one cup currants, three-quarters cup
flour, three-quarters cup bread crumbs, one cup suet, one cup
grated carrot, one cup grated potato, one cup brown sugar,
spice and peel to taste, one small teaspoon baking soda; steam
three hours.
Carrot Pudding
Two cups raisins, one cup each of currants, sugar, flour,
suet, raw potato, carrots, half cup brandy, two eggs, lemon peel,
citron, mixed spice to taste. Steam three hours. — Mrs. H. C.
Tomlin.
Carrot Pudding
One cup brown sugar, one cup suet, one cup raisins, one cup
grated carrots, one cup currants, one cup grated potatoes, two
and a half cups of flour, one egg, half lemon peel, a little molasses,
a pinch of salt, one teaspoon soda. Steam three hours.
Cup Pudding
One egg, half cup sugar, half cup milk, one large teaspoon
butter, one and a half cups flour, two teaspoons baking powder.
Orange Pudding
Peel and cut five oranges in thin slices; pour over them the
following: One cup granulated sugar; let one pint of milk get
hot; add yolks of three eggs, well beaten, and one tablespoon
cornstarch. Stir until hot; pour over oranges; beat the whites;
add sugar, and set in oven to brown.
St. James Pudding
Three tablespoons butter, half cup molasses, half cup milk,
one and two-thirds cups flour, half teaspoon soda, quarter tea-
spoon each of salt, cloves, allspice, nutmeg, half pound dates,
stoned and cut in pieces; then melt butter, add molasses and
milk, and mix dry ingredients together; then mix with first mix-
ture, turn into buttered mould ; cover and steam two and a half
hours; serve with wine sauce.
Puddings and Pudding Sauces
161
Wine Sauce for St. James Pudding
One-quarter cup butter, half cup sugar, two tablespoons
milk, two tablespoons wine ; cream the butter, add gradually the
sugar; add milk and wine very slowly to the first mixture to pre-
vent separation. It should not be chilled, but kept in a warm
place until served.
Steamed Chocolate Pudding
Three tablespoons butter, one egg, one cup milk, two and a
quarter cups flour, four and a half teaspoons baking powder, two
and a half squares chocolate, quarter teaspoon salt, cream
the butter, add sugar gradually and the eggs, well beaten ; mix
and sift flour with baking powder and salt; add alternately with
milk to the first mixture; turn into buttered mould. Steam two
hours ; serve with chocolate sauce.
Chocolate Sauce for Above
Two cups milk, one and a half tablespoons cornstarch, two
squares chocolate, four tablespoons powdered sugar, two table-
spoons hot water, two eggs, one teaspoon vanilla; scald one and
three-quarters cups milk, add cornstarch diluted with remaining
milk and cook eight minutes in double boiler; melt chocolate
over hot water, add sugar and hot water, stir until smooth and
then add to cooked mixture; beat whites of eggs until stiff; then
add to unbeaten yolks and stir into cooked mixture; cook one
minute ; add vanilla and cool before serving.
Carrot Pudding
One cupful grated carrots, one cupful raw potatoes, one cup-
ful sugar, one cupful Rainbow flour, one cupful raisins, one cup-
ful currants, one cupful suet, two cupfuls bread crumbs, one-
half teaspoonful salt, one teaspoonful soda stirred into potatoes,
cinnamon, cloves and nutmeg to suit taste. Steam three hours,
or longer. Use meat chopper for cutting up carrots, etc.
Corn Starch Pudding
One quart boiled milk, four tablespoons corn starch, yolks
of four eggs; beat the yolks of the eggs and the corn starch
together, then put it into the boiling milk. Beat the whites
with a little sugar, flavor and spread over the pudding. Let it
brown in the oven.
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The Toronto Cook Book
Rice Lemon Pudding
One cup rice, one quart milk; boil the rice and the milk
until soft enough for the table, stir with this the yolks of four
eggs, piece of butter the size of half an egg, grated peel of lemon,
a little salt; beat the whites of the eggs to a stiff froth, stir in nine
spoons white sugar, and the juice of the lemon; spread this on
the top of the rice. Bake until brown.
Balloon Pudding
Six eggs, one quart milk, twelve tablespoons flour, a little
salt, bake three-quarters of an hour in a quick oven. To be
eaten with a rich sauce.
Boiled Indian Pudding
One pint Indian meal, mix with sour milk, with soda in it;
add molasses, salt, and suet, chopped fine. Boil four hours.
Baked Indian Pudding
Boil two quarts milk; add thirteen tablespoons Indian meal
moistened with a little milk; when it thickens, pour into a deep
pudding pan; add one cup molasses, one teaspoon salt. Before
you put it in the oven, add a pint more of cold milk, and do not
stir it. Bake three or four hours.
Yorkshire Suet Pudding
Two cups of chopped bread, one-half cup chopped suet, one-
half cup molasses, one egg, one cup seeded raisins, one cup of
sweet milk, one-half teaspoon soda dissolved in it, one-half tea-
spoon cloves, one teaspoon cinnamon, a pinch of salt; mix thor-
oughly and steam two hour<= in a pudding dish.
Pudding or Dumpling
One cup chopped suet, two cups flour, a little salt, three
teaspoons baking powder, cold water enough for a stiff
batter; steam one hour. Raisins may be added. Eat with
cream and sugar.
Fig Pudding
One pound figs, chopped fine, one cup chopped bread, one
cup of sugar, half cup of coffee or milk; three eggs, half teaspoon
cinnamon, steam three hours; serve with sauce.
Puddings and Pudding Sauces
163
Christmas Pudding
One cup chopped suet, one cup raisins, one cup molasses,
one cup milk, two and a half cups flour, one teaspoon each all-
spice, cloves, cinnamon, quarter teaspoon each mace and nut-
meg, one-half teaspoon salt; steam three hours. Serve with
sauce.
Cocoanut Pudding
One pint of milk, one-half cup of sugar, yolks of two eggs,
two tablespoons chopped cocoanut, one-half cup rolled soda bis-
cuits, one teaspoon lemon extract, bake half an hour.
Frosting — Whites of two eggs, one-quarter cup sugar; put
in oven and brown.
Sauce for Puddings
One cup sugar, piece of butter size of an egg, yolks of two
eggs, beat all together. Put on stove over boiling water and
stir until of about the consistency of cream; beat the whites of
the two eggs to a stiff froth; stir with half a cup of sweet milk;
beat all together; flavor with vanilla and set away to cool.
Graham Pudding
One cup molasses, one cup sweet milk, two teaspoons of
soda dissolved in milk and molasses, pinch of salt, two cups of
Graham flour, not sifted, two cups of chopped raisins; steam three
hours. Serve with any kind of pudding sauce.
Queen of Puddings
One pint chopped stale bread, one quart milk, yolks of four
eggs, butter size of an egg; grated rind of a lemon; bake until
done, but not watery; when cold spread over it a layer of jam
or jelly, and cover it with the whites of the eggs beaten to a stiff
froth, sweetened and flavored with the lemon juice.
Bread Pudding
One pint chopped stale bread, five cups milk, yolks of four
eggs, grated rind of one lemon; sugar to taste; bake. When
nearly done make a meringue with the whites of the eggs; four
tablespoons of sugar, and the juice of the lemon; spread on top
of pudding and return to oven for a few minutes.
10
164 The Toronto Cook Book
Mother's Pudding
Six eggs, well beaten, six apples, pared and chopped, six
ounces stale berad, chopped fine, six ounces currants, five ounces
of sugar, a little salt and nutmeg. Boil three hours steadily.
Serve with sauce.
Black Pudding
One cup molasses, one egg, one cup warm water, one cup
chopped raisins, one teaspoon soda, two and a half cups sifted
flour, one-half teaspoon cinnamon, one-half teaspoon allspice.
Steam two hours. Serve with sauce.
Cocoanut Pudding
One pint milk, one-half cup shredded cocoanut, two table-
spoons cornstarch, two tablespoons of sugar, whites of four eggs
beaten very light; scald the milk, add cornstarch, sugar and
cocoanut, beat the whites of the eggs very light, stir in the
cooked part and cool.
Sauce for Above
One pint of milk, one-half cup sugar, yolks of the four eggs
and on whole one. Cook carefully and flavor to suit taste.
Prune Pudding
One pound stewed prunes with pits removed, one cup
white sugar, whites of six eggs. After stewing drain off juice
and chop medium fine, beat eggs very stiff, add sugar, gradually,
beating all the time, then stir in the prunes, bake thirty minutes;
serve cold with either whipped cream or custard. For the
custard, beat the yolks of the six eggs, one pint of milk, one cup
sugar; stir all together, set in a kettle of cold water, let it heat
and stir until it thickens; add any flavor to taste.
Carrot Pudding
One pound flour, one pound chopped suet, one pound
chopped carrots, one pound chopped potatoes, one pint molasses,
one teaspoon soda, one teaspoon cinnamon, one and a half tea-
spoons cloves, one pound currants, one pound raisins. Mix
thoroughly, pour in steamer and boil hard for four hours Serve
with Hard Sauce.
Puddings and Pudding Sauces
165
Steam Puffs
Two eggs, two cups flour, four tablespoons sugar, four of
melted butter, one cup sweet milk, one cup chopped raisins,
three teaspoons baking powder; steam one-half hour in cups.
Hard Sauce
Cream half a cup of butter, add one cup of powdered sugar
gradually. Flavor with one teaspoon of vanilla, or with a grating
of lemon rind, or nutmeg, according to taste.
Boston Fig Pudding
Stir one cup of any of the wheaten breakfast foods into two
cups scalded milk. As soon as the mixture becomes thick,
remove from the fire and stir gradually into a cup of figs, chopped
with quarter of a cup of suet. Add half a cup of molasses,
two well-beaten eggs, and one teaspoon each of soda and salt.
Turn into a three pint mould and steam three hours. Serve
with Hard Sauce as given above.
Raisin Puffs
Two eggs, half cup butter, three teaspoons baking powder,
two tablespoons sugar, two cups flour, one cup sweet milk, one
cup chopped raisins, steam three-quarters of an hour in small
cups. Serve with sauce.
Spiced Graham Pudding
One and a half cups Graham flour, half cup molasses, one-
quarter cup butter, half cup sweet milk, white of one egg beaten
to a froth, one teaspoon soda, one-half cup chopped raisins,
one teaspoon each of cloves, cinnamon and nutmeg. Bake
two hours.
Sauce for Above
White of one egg beaten to a froth, ten teaspoons powdered
sugar, one-half cup sweet milk or cream, two teaspoons vanilla;
beat thoroughly, after adding each ingredient.
Cottage Pudding
One-half cup sugar, quarter cup sweet milk, one cup flour,
one tablespoon butter, one egg, one teaspoon baking powder;
put in round buttered pan or tins, and bake in a quick oven.
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The Toronto Cook Book
Jubilee Pudding
Two eggs, weight of two eggs in butter and flour, weight
of one egg in sugar; beat eggs and butter to a cream; add flour
with one teaspoon of soda mixed in it and one tablespoon of
strawberry jam; steam one hour and a half. — Mrs. F. Judd.
Kennedy.
Pineapple Tapioca Pudding
Soak half cup pearl tapioca over night; boil until clear,
then let it cool ; beat whites of three eggs and add to the tapioca
with, the juice of two lemons; two cups sugar, one small can
grated pineapple; beat all twenty-five minutes. If desired,
make a custard with the yolks of the eggs, or serve with whipped
cream.
Graham Pudding
One and a half cups Graham flour, one cup milk, half a tea-
spoon salt, one teaspoon baking soda, half a cup molasses,
one cup of raisins; sift flour to make it light; add what is left in
sifter; dissolve soda in milk; turn out in mould and steam four
hours.
Lemon Pudding
Two and a half cups milk, one lemon, one cup sugar, three
eggs (whites of two kept out for top) , one tablespoon cornstarch ;
boil milk, then add cornstarch, egg, lemon and sugar; put in the
oven for fifteen minutes with beaten whites on top to brown.
Two eggs will do.
Steamed Ginger Pudding
Mix together two level cups flour, two teaspoons baking
powder and a pinch of salt; run into this a large tablespoon
butter; then mix together one egg, one small cup brown
sugar, half a cup of milk, half a cup of molasses and a teaspoon of
ginger; make a batter by stirring this into the flour; pour all into
a mould or pudding dish that has been well greased and steam
for about two hours.
Plum Duff
One cup suet, one cup raisins, half a cup molasses, one cup
sweet milk, two cups flour, two or three eggs, two teaspoons
baking powder, ground cloves, cinnamon, small piece of citron.
Steam two hours.
Puddings and Pudding Sauces
167
Tapioca Pudding
Soak half a cup of tapioca, when soft cook in a double
boiler with one quart of milk, to which has been added a pinch
of salt; beat yolks of four or five eggs with one cup of sugar,
and add after the tapioca has cooked for about twenty minutes;
stir until thick, then take from the fire and add butter the size
of a walnut and one tablespoon vanilla, or vanilla to taste.
Beat the whites of eggs until stiff with two tablespoons sugar;
cover the pudding and put it in the oven to brown.
Bread Pudding
One quart scalded milk, one-third cup sugar, two cups
stale bread crumbs, half cup melted butter, two eggs, one tea-
spoon vanilla, or quarter teaspoon of spice; soak bread crumbs
in milk; set aside until cool, add sugar, butter, eggs slightly
beaten, salt and flavoring. Bake one hour in buttered pudding
dish in slow oven; serve with vanilla sauce. In preparing
bread crumbs for pudding, avoid using outside crusts; with a
coarse grater there need be very little wasted.
Vanilla Sauce for Above
One-half cup sugar, one cup boiled water, one tablespoon
cornstarch, or one and a half tablespoons flour, two tablespoons
butter, one and a half of vanilla, few grains of salt; mix sugar
and cornstarch, add water gradually, stirring constantly; boil
five minutes; remove from fire; add butter and vanilla.
Ginger Pudding
One-half cup sugar, half cup butter, one cup of sour milk,
two and a half cups flour, dessertspoon ginger, one large tea-
spoon soda, pinch of salt. Steam one hour and a half.
Sauce for Above
One tablespoon butter, half cup of sugar, one scant table-
spoon of flour, a pinch of salt, cinnamon, cloves and a little
nutmeg. Put all together, then pour boiling water and stir
until thick as cream.
Yellow Sauce ,
Two eggs, one cup powdered sugar, three tablespoons wine.
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The Toronto Cook Book
Cottage Pudding
One cup sugar, one cup sweet milk, one pint of flour, two
teaspoons melted butter, one and a half teaspoons baking powder
one egg; bake in a quick oven.
Cup Pudding Hot
One egg, half cup sugar, half cup milk, one tablespoon
butter, one and a half cups flour, one and a half teaspoons baking
powder; put in cups and steam three-quarters of an hour, not
more; put a dessertspoon of jelly in the bottom of each cup.
With this serve sauce made as follows: — Juice and rind of one
lemon, half cup sugar, one spoon butter, one cup boiling water,
a scant tablespoon of cornstarch.
Suet and Fruit Pudding
Two and a half cups flour, one teaspoon soda, half teaspoon
salt, half saltspoon cinnamon, half saltspoon nutmeg, one cup
chopped suet, one cup chopped raisins or currants, one cup
milk, one cup molasses; sift the soda, salt and spice into the
flour and add raisins. Mix the milk with the molasses and stir it
into the dry mixture. Steam in a buttered mould for three
hours. Serve with Foam Sauce.
English Plum Pudding
Chop together one pound raisins, three-fourths pound of
suet; add one-fourth pound of citron, chopped fine, then add
one pound of grated bread, half a pound of sugar, a teaspoon
of salt, a teaspoon of cinnamon, mace and cloves mixed, and
when thoroughly blended stir in four beaten eggs, diluted with
half a cup of m lk; turn into a buttered mould and steam about
six hours. Serve with egg sauce.
Apple Suet Pudding
One cup molasses, one cup chopped sour apples, one small
cup chopped suet, one teaspoon of soda dissolved in a little
warm water, half a teaspoon each of ground nutmeg and cinna-
mon, quarter teaspoon cloves; mix well together. Take one
cup chopped raisins, two and a half cups flour; stir the raisin
in flour and stir all into the first mixture; pour into a pudding
dish, cover tightly; place in a steamer and steam three hours;
serve hot with sauce.
Puddings and Pudding Sauces
169
Foam Sauce
One egg, half cup butter, one cup sugar, six tablespoons hot
water; cream the butter and sugar; add yolk of egg, well beaten,
then hot water, adding one spoonful and beating before adding
another, until all are used; beat white of egg and lay on top of
sauce, beating it in as sauce is served.
Suet Pudding
Chop one cup suet, turn on the suet one cup boiling water;
then add on? cup molasses, half cup sugar, one cup raisins, one
cup currants, three to four cups flour, one teaspoon salt, one
small spoon of soda, one egg. Steam three and a half hours.
Hanover Pudding
One and a half cups of sweet milk, half cup of molasses,
one cup chopped suet, one cup of raisins, three cups of flour,
one teaspoon of salt, one teaspoon of soda; steam three hours.
Sauce — One scant cup of sugar, half a cup flour; stir to a
cream; pour over boiling water and flavor to taste.
Devonshire Plum Pudding
One and a half pounds raisins, one-half pound currants,
one-half pound mixed peel, three-quarters pound bread crumbs,
three-quarters pound suet, two cups flour, eight eggs, one wine-
glass of grape juice. Stone and cut raisins in halves; clean and
pick over the currants and chop suet finely; mix all ingredients
together; then moisten with the well beaten eggs and the flavor-
ing; stir thoroughly; fill buttered moulds and boil for three or
four hours. These puddings will keep for months. The day
they are wanted they must boil for two hours. Any sauce may
be served with this.
Tapioca Custard Cream Pudding
Four cups scalded milk, two-thirds cup pearl tapioca,
three eggs, half a cup sugar, one teaspoon salt, one tablespoon
butter; soak tapioca one hour in cold water to cover; drain,
add to milk and cook in double boiler thirty minutes; beat eggs
slightly; add sugar and salt; pour on gradually hot mixture; turn
into buttered pudding dish, add butter, and bake thirty minutes
in slow oven.
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The Toronto Cook Book
Rebecca Pudding
Four cups scalded milk, half cup cornstarch, quarter cup
sugar, a little salt, half a cup cold milk, one teaspoon vanilla,
white of three eggs; mix cornstarch and salt with a little cold
milk; add to scalded milk, stirring constantly until mixture
thickens; afterwards cook fifteen minutes; add vanilla, chill and
serve with yellow sauce.
Apple Batter Pudding
One egg, one cup of sugar, half cup of butter; beat the butter
and sugar together, then add the egg, half pint of milk, one pint
flour, two teaspoons baking powder sifted in the flour. Cut
eight apples in quarters and stir in the batter; steam two hours.
To be eaten with sauce or cream.
Apple Dowdy
Pare and quarter one dozen good tart apples, put them in a
kettle with one cup molasses, small piece butter, and one pint
of hot water. Set on the fire and let it come to a boil. Make
a paste with one pint of flour, two teaspoons baking powder
and a little milk; roll this large enough to fit into the kettle
and when the apple mixture begins to boil, put the paste in,
cover tight and boil gently twenty minutes. To be eaten
without sauce.
Apple Dumplings
One pint flour, one teaspoon butter, two teaspoons baking
powder, salt, and one cup milk; roll out and cut into squares;
enclose in each square three-quarters of an apple which has been
previously pared, cored and quartered, and one teaspoon sugar.
Steam one half hour or lay in a buttered baking pan and
bake to a fine brown.
Banana Pudding
Take a large deep glass dish, line the bottom and sides with
cake of any kind; have eight bananas peeled and sliced; put in
a layer on the cake, then another layer of cake and so on until
the dish is full, having bananas for top layer. Make a custard
of four eggs and a pint of milk; when cold flavor with vanilla;
whip a scant pint of cream, or rich milk, and pile high on top
of all; sweeten the cream if desired.
Puddings and Pudding Sauces
171
Christmas Pudding
Half pound currants, half pound raisins, half pound citron,
half pound of flour, half pound suet or butter, half pound sugar,
one cup milk, half cup of brandy, three eggs, spice to your taste.
Boil two hours.
Suet Pudding
One cup suet chopped fine, one cup molasses, a little salt,
one cup milk, two teaspoons cream tartar, one teaspoon soda,
one cup raisins, four cups flour. Steam three hours.
Chocolate Pudding
Put in one quart of milk to boil, then add four spoons corn
starch, mixed with cold milk; then add three spoons chocolate,
grated fine; salt to taste. Eat with cream and sugar.
Thanksgiving Pudding
One pound raisins, one pound currants, one pound bread
crumbs, quarter pound melted butter, one quart milk, one tea-
cup sugar, eight eggs, salt, one nutmeg, quarter pound citron,
a wineglass of wine or brandy, quarter pound candied lemon
peel cut into strips. Spice to taste. Boil slowly four hours
and eat with rich sauce.
Orange Pudding
Six oranges pared and cut fine; stew over them one cup of
sugar, beat the yolk of six eggs, with four spoons of corn starch,
strain in one quart of boiling milk; put the starch over the
oranges when cold. Beat the whites of the eggs with two spoons
sugar, and pour them over the starch. Brown in the oven. To
be eaten cold.
Cold Tapioca Pudding
Four tablespoons tapioca soaked over night, yolks of three
eggs, three tablespoons sugar, beaten and mixed with one quart
boiling milk. Flavor with lemon. When ready to eat beat the
whites, and add sugar enough to frost stiffly.
Cracker Pudding
Seven crackers, three pints milk, two tablespoons sugar,
half cup molasses, one teaspoon salt, one teaspoon cinnamon,
one cup raisins. Bake three hours.
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The Toronto Cook Book
Queen of Puddings
One pint bread crumbs, one quart milk, one cup sugar,
yolks of four eggs, the grated rind of one lemon, piece of butter
the size of an egg; bake like a custard. When baked, spread
over the top, slices of jelly of any kind, and cover the whole with
the wh:tes of the eggs beaten to a stiff froth with one cup sugar,
and the juice of the lemon. Brown lightly in the oven.
Brown Betty Pudding
One*cup bread crumbs, two cups chopped apples, half cup
sugar, one teaspoon cinnamon, two tablespoons butter in bits.
Butter a deep dish and put in a layer of the apple, then bread
crumbs, sugar, butter, spice, and so on. Eat hot with sugar and
cream, or wine sauce.
Delmonico Pudding
One quart of milk, three spoons cornstarch; mix the corn
starch with a little of the milk, and stir just before it boils; boil
from three to five minutes. Take six eggs, separate whites, beat
the yolks, with six tablespoons sugar, and stir in. Flavor with
lemon, let it boil a moment. Beat the whites to a froth with
three tablespoons sugar. Pour over the top and brown.
Batter Pudding
To ten tablespoons flour add two teaspoons baking powder
and one teaspoon salt; wet up with about one quart milk
to a smooth paste; add the beaten yolks of seven eggs and then
the whites whipped to a stiff froth. Bake in a buttered dish
for an hour and serve at once with sauce. Instead of baking
this can be boiled two hours if preferred.
Baked Apple Pudding
Mix half a teaspoon of salt and two teaspoons baking
powder with two cups flour. Rub in a quarter of a cup of butter;
beat one egg light, mix it with a scant cup of milk and stir it
into the flour. Spread the dough about half an inch thick on a
shallow, oblong pan. Cut several apples into quarters, pare «
and core them, and cut in two. Arrange in parallel rows on the
surface of the dough, and press the core edge down into the
dough. Sprinkle about two tablespoons of sugar over the apple.
Bake quickly, cut into squares, and serve with lemon sauce.
Puddings and Pudding Sauces
173
Cottage Pudding
One cup milk, one cup sugar, half cup melted butter, two
cups flour, one egg, one teaspoon soda, two teaspoons cream
tartar.
Lowell Pudding
Pare and core twelve apples and place in pudding dish.
Put a little sugar and cinnamon in the centre of each apple (from
which core has been taken) ; take one cup tapioca, soak it well
in water, and when properly soaked pour it over the apples and
bake. To be eaten with sauce.
Berry Pudding
One pint milk, two eggs, one saltspoon salt, one teaspoon
baking powder mixed in one cup flour to make a thick batter
and then stir in a pint of blueberries, blackberries, raspberries,
huckleberries or currants well dredged with flour. Boil
two hours.
Blueberry Pudding
One cup of sugar, two cups sweet milk, two eggs well beaten,
one tablespoon of butter, four cups of flour with three teaspoons
baking powder sifted through it; stir in a pint of berries.
Boston Pudding
One cup sugar, two- thirds cup butter or one-quarter pound
suet minced, one cup sweet milk, three cups flour, two teaspoons
baking powder, two tablespoons molasses, one cup seeded
raisins, a little salt. Boil four hours. One pint of milk can be
used instead of one cup, with bread crumbs soaked in, and
only one cup flour. Serve with rich liquid sauce.
Cup Cake Pudding
Mix two teaspoons baking powder and half a teaspoon salt
with two cups flour. Cream one tablespoon butter with half
a cup of sugar; add one egg, well beaten, and one cup milk.
Stir in the flour mixture and beat well; then turn into small
buttered moulds or cups, and steam one hour.
Cottage Pudding
Half a cup of butter, one teacup sugar, one cup milk, one
pint of flour, one egg, two teaspoons baking powder. Serve
with hot sauce.
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The Toronto Cook Book
Cracker Pudding
One dozen crackers soaked in one quart milk three hours;
add four eggs, half a cup sugar, salt, nutmeg, one tablespoon
butter, two teaspoons baking powder; heat all together, add
half a cup raisins; bake one hour.
Fruit Puff Pudding
Mix well one pint flour, one and a half teaspoons baking
powder and a little salt. Make into a soft batter; put into
well greased cups a spoonful of batter, then one of straw-
berries, or any fruit preferred, then another of batter. Steam
twenty minutes. Serve with liquid sauce.
Ginger Pudding
One cup butter, two cups sugar, one cup milk, four cups
flour, one tablespoon ginger, three teaspoons baking powder,
four eggs; beat the sugar and butter to a cream, then stir in
the eggs which are well beaten, then the milk and lastly the
flour; in which the baking powder and ginger are well mixed.
Bake and serve with hot sauce.
Jelly Pudding
One quart flour, three teaspoons baking powder, a little
shortening, and salt; roll out and spread with jelly; over
this sprinkle flour; then roll together and steam two hours.
Serve with hot or cold sauce.
Log Cabin Pudding
Three-quarters pound of lady-fingers spread with currant
jelly (flat surface of cakes together), lay upon a flat dish in
cross bars; beat whites of four eggs and pour over the cabin;
brown slightly in the oven. Make a custard of the yolks of the
eggs to serve it with. Directions for making the lady-fingers
will be found under Cakes.
Plum Pudding
One cup finely chopped suet, two cups raisins, seeded, one
cup currants, washed and picked, half cup sugar, half cup
chopped citron, one glass white wine, two and a half cups flour,
four eggs, one teaspoon baking powder, one cup milk. Steam
three hours.
Puddings and Pudding Sauces
175
Peach Pudding
Put in enough peaches with the skins removed to cover the
bottom of a pudding dish and set in the oven; put in one cup
and a half of water, cover, and when the peaches are soft take
them out and drain; add to the juice after it is cold one pint of
milk, four eggs, well beaten, one small cup of flour, one teaspoon
baking powder, one tablespoon of melted butter and one cup of
sugar; beat them all together and pour over the peaches; bake
until the top is a rich brown in a quick oven thirty-five minutes.
Serve with sugar and cream.
Plum Roll
Add one teaspoon baking powder, and a half teaspoon
salt to one pint of sifted flour. Sift again. Rub in one tablespoon
of butter, add sufficient milk to make a soft dough. Roll out,
sprinkle with one cup chopped raisins and a half cup of chopped
citron. Dust with ground cinnamon, roll up and steam for
thirty minutes. Serve warm with hard sauce.
Roly Poly
Make a crust like biscuit, that is, put a piece of butter the
size of an egg in one quart of flour, three teaspoons baking
powder, and milk enough to make a paste that will roll. Into
this, when rolled out, put any sort of fruit, fresh or preserved ; fold
the parts together, that all the fruit may be retained, and
steam one hour.
Sponge Pudding
Beat to a froth three eggs and one cup sugar; stir into
this half a cup of cold water and then two cups flour into which
have been mixed three teaspoons baking powder. Flavor with
lemon, and bake in two shallow dishes. When baked frost
with gelatine frosting and serve with lemon sauce.
Short Cake Dip
One quart flour, three teaspoons baking powder, little
salt, butter size of an egg; wet up with milk and water to soft
dough, roll out, cut in squares and bake. For the dip: — One
quart milk, two tablespoons flour or cornstarch, good sized
piece of butter, boil two or three minutes; split the cakes and
put into the dip; when soaked through, put in a dish and pour
the dip over them.
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The Toronto Cook Book
Suet Pudding
One cup fine chopped suet, one cup sugar, one cup chopped
raisins, one-half cup currants, one teaspoon salt, two teaspoons
baking powder, one-half teaspoon cinnamon, half teaspoon
nutmeg, one cup hot water, flour for stiff batter. Steam three
hours; serve with any hot liquid sauce.— Frances P. Sexton.
Coffee Junket
One quart milk, half cup strong coffee, four tablespoons
sugar, one tablet. Add the coffee to the milk, add the sugar
and heat till it reaches blood heat, then add the tablet and pour
at once into cups. Let stand for a half hour in warm room.
Serve cold.
Fig Pudding
Three-quarters pound bread crumbs, V»alf pound best figs,
six ounces suet, six ounces moist sugar, one cup milk, a little
nutmeg. Figs and suet must be chopped very fine. Mix the
bread and suet first, then figs, sugar and nutmeg, one egg well
beaten, and lastly milk. Boil in a mould four hours and eat with
sauce.
Prune Whip
Four eggs, half cup sugar, quarter pound prunes, one
tablespoon lemon juice. Wash and soak prunes twenty-four
hours. Put on to cook in same water and cook until soft. Re-
move stones, put through coarse strainer, add sugar and boil
five minutes, when the mixture should be as thick as marmalade.
Beat whites of eggs until stiff, add prune pulp gradually when
cold, beating all the time. Add lemon juice. Pile lightly on a
serving dish, garnish with chopped almonds and serve with
whipped cream.
Tapioca Cream
Quarter cup of tapioca or sago, two cups milk, two eggs,
one-third cup sugar, half teaspoon vanilla, salt. Wash tapioca,
cover with cold water and soak at least one hour, then drain.
Put milk to heat in double boiler; when hot add tapioca and
cook until tender, about thirty minutes. Separate the eggs,
beat the yolks and sugar together, stir in a little of the hot
mixture, return to double boiler and cook, stirring constantly
until it thickens. Remove from fire, add vanilla and salt, and
when partly cooked fold in beaten egg whites. Serve cold.
Puddings and Pudding Sauces
177
Tapioca Cream
Three tablespoons tapioca soaked in a cup of water two
hours. Add one and a half pints milk and a little salt. Stir
together and boil twenty minutes. Beat the yolks of three
eggs and one cup sugar thoroughly, and stir into the milk.
Flavor with vanilla. Beat the whites of eggs very light, put in
the bottom of the dish, and pour the custard over it. Serve
with jelly.
Orange Pudding
Three oranges and sugar, four tablespoons of cornstarch,
three-quarters cup of sugar, a pinch of salt, one and a half cups
scalded milk, two eggs. Peel the oranges and cut into small
pieces; put into a baking dish and sprinkle liberally with sugar,
and let stand. In the top part of a double boiler mix cornstarch,
sugar and salt thoroughly together, then into this stir the scalded
milk. Place in the lower part of the boiler over the fire and stir
constantly until it thickens. Remove from the fire and beat
in the beaten egg yolks, then pour this mixture over the oranges.
Beat egg whites until stiff. Add four level tablespoons of sugar
and beat again, spread on top of pudding and brown in a slow
oven.
Lemon Pudding
One cup sugar, four eggs, two tablespoons cornstarch, two
lemons, juice of both and rind of one, one pint of milk, one table-
spoon butter. Heat the milk to boiling and stir in the corn-
starch, wet with a few spoons of cold water, boil five minutes,
stirring constantly. While hot, mix in the butter and set it
away to cool. Beat the yolks light and add the sugar, mixing
very thoroughly before putting in the lemon juice and rind.
Beat this to a stiff cream and gradually add to the cornstarch
milk. When the latter is cold, stir all smooth, and either fold
in the beaten whites or use as meringue. Put in a buttered
dish and bake. Serve cold.
King's Pudding
One quart milk, one pint of bread crumbs, one cup of sugar,
yolks of four eggs, grated rind of one lemon, piece of butter the
size of an egg. Mix together and bake. Whip the whites of
the egg to a stiff froth, add a teaspoon of white sugar and the
juice of one lemon. Spread over the pudding a layer of any
nice preserve. Pour the whites of the eggs over it and replace
in oven to brown.
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The Toronto Cook Book
Rhubarb Pudding
One pint stewed rhubarb, two cups of bread crumbs, four
tablespoons chopped suet, six tablespoons of sugar, two table-
spoons butter, grated nutmeg to taste. Butter a fireproof
pudding dish, mix the bread crumbs, sugar, suet and nutmeg
together. Put half of this mixture into the dish, put into the
stewed rhubarb, then put the remainder of the mixture on top.
Dot with tiny bits of butter, and grate a little nutmeg over the
top. Bake in a moderate oven for about one hour. Serve with
hot milk or sweet sauce. Any fruit may be substituted for
rhubarb.
Plum Pudding
Two pounds of raisins, one pound currants, three-quarters
pound suet, quarter pound candy peel, half a pound sugar,
juice of one lemon, four eggs, one teaspoon baking powder,
two cups flour, one cup grated bread, a little salt and a few
chopped almonds, mixed spice to taste. Mix thoroughly with
milk and water.
Apple Pudding
Steam three medium sized apples with sugar while making
a batter of one tablespoon each of butter and sugar, one egg,
two cups sour milk, half a teaspoon soda and a pinch of salt.
Stiffen with flour, pour over apples and steam one hour. Serve
with cream or sauce.
Maple Pudding
Three eggs, one-third cup maple syrup, two cups milk,
half a teaspoon vanilla. Cook milk, syrup and yolks of eggs
in top of double boiler, beat whites till stiff and fold in or make
meringue for top.
Bread Pudding
Two cups stale bread crumbs, little more than a pint of
scalded milk poured over the crumbs ; let it stand ; yolks of two
eggs well beaten, a little butter melted and sugar to taste; beat
well. Beat whites of eggs to froth, and add just as you put in
steamer. Put raisins around the dish. Steam one hour.
Cocoanut Pudding
One cup of shredded cocoanut soaked in one pint of milk
for one hour. Bring to a boil and add one and a half tablespoons
of cornstarch, two eggs well beaten; half a cup of sugar and
vanilla to flavor.
Puddings and Pudding Sauces
179
Steamed Ginger Pudding
Mix together two level cups of flour, two teaspoonfuls of
baking powder, and a pinch of salt; put into this a large
tablespoon of butter; then mix together one egg, one small
cup of brown sugar, half a cup of milk, half a cup of molasses
and a teaspoon of ginger; make a batter by stirring this into the
flour, pour all into a mould or pudding dish that has been well
greased and steam for about two hours.
Prune Custard Pudding
Stew one half pound of prunes in water to cover until the
stones will slip out easily. Let the syrup boil away. Soak
one pint of dried cake in one quart of milk, add two beaten eggs,
a little salt, one teaspoon vanilla and the stewed prunes. Bake
slowly until a knife will come out clean. Stir at first to prevent
fruit from setting; serve with cream.
White Steamed Pudding
One cup sweet milk, half cup sugar, one egg, two teaspoons
baking powder, butter size of a walnut, two cups flour; steam
one hour.
Watermelon Pudding
Mix two round teaspoons baking powder, half a tea-
spoon of salt, and two and a half cups flour. Stir in half a
cup of raisins, cut lengthwise, to imitate melon seeds. Beat
one egg very light with half a. cup of sugar; stir one cup of strained
strawberry juice into the flour mixture, add the egg and sugar
and one heaping tablespoon of butter, melted. Beat it well
and pour into a well-buttered, melon-shaped mould, and steam
it one hour and a half. Serve with foam sauce unflavored.
Christmas Pudding
Half pound currants, half pound raisins, half pound citron,
half pound of flour, half pound suet or butter, half pound sugar,
one cup milk, half cup of brandy, three eggs, spice to your taste,
Boil two hours.
Suet Pudding
Sift two and one-half cups of flour with a level teaspoon
each of salt and soda and one-half level teaspoon each of cinna-
mon and grated nutmeg. Add one cup of suet chopped very
fine, three-quarters cup of seeded and chopped raisins, one cup
of milk and one cup of molasses. Steam it three hours in
a mould. Serve with a lemon sauce.
11
PUDDING SAUCES
Lemon Sauce
Beat one-third cup of butter and one cup of powdered
sugar to a cream. Add the unbeaten yolks of three eggs and
beat all well; then all three whites beaten stiff, the juice and
grated rind of a lemon and cook in a dish set in another of
boiling water until thick.
Cream Sauce
One-half cup butter, one cup powdered sugar, sifted, three
tablespoons wine, four of thick, rich cream; melt butter before
creaming it, as it is much nicer; after butter is well creamed,
add gradually the sugar, stirring all the time, then the wine
drop by drop, and lastly the cream very slowly, whipping all
the time. If made according to instructions this cream will
not have a curdled appearance. The reason I say melt butter
before creaming is that it blends much easier. This is not in-
tended for a hot sauce. Before serving, hold over enough heat
to make it pour nicely. If wine is not desired, it may be omitted,
using three-quarters cup cream or any other kind of flavoring.
While holding over the heat, whip constantly. This is really
delicious if made according to recipe. Would advise whipping
ten minutes when first being made. This may be used on any
kind of puddings, hot or cold.
Lemon Sauce
Two cups hot water, one cup sugar, three and a half teaspoons
of cornstarch, grated rind and juice of one lemon, two dessert-
spoons of butter; boil the water and sugar for about eight min-
utes; moisten cornstarch in cold water and add. Cook all
together about twelve minutes, stirring constantly, lastly adding
butter, lemon juice and rind, and stirring until butter is melted.
If the water should boil away and sauce become too thick,
add a little more water until the right thickness is obtained.
Serve at once.
Whipped Cream Sauce
Mix one cup cream, one teaspoon vanilla, three-quarters
cup powdered sugar and the white of one egg; whip constantly
until it comes to a nice foam, adding the well-beaten white of
egg. Serve with any kind of pudding.
Puddings and Pudding Sauces
181
Caramel Sauce
One cup granulated sugar, one cup water; put the sugar
into an iron sauce-pan, stir with a wooden spoon over a quick
fire until the sugar melts and turns an amber color, then add the
water; let boil two minutes and turn out to cool.
Caramel Sauce
Put a cup of sugar in a pan and stir over the fire until melted
and a light brown; add one cup boiling water and simmer for
about twelve minutes.
Molasses Sauce
Mix two cups molasses, juice of two lemons, two tablespoons
vinegar, one teaspoon salt and two tablespoons butter; boil
fifteen minutes ; serve with apple pudding.
Pudding Sauce
Melt one and a half tablespoon of butter, two dessertspoons
of flour, two small cups of hot water; cook as for drawn butter,
then add two cups brown sugar; stir the sugar until melted;
add one tablespoon of lemon juice and a little nutmeg.
Hot Sauce
One egg, one cup sugar, one cup boiling water or milk,
flavor to taste.
Cold Sauce
Whites of two eggs beaten with a cup of sugar, add butter
half the size of an egg, flavoring to taste.
Pudding Sauce
One tablespoon butter, one even tablespoon flour, one cup
hot milk, one egg, half cup powdered sugar, two tablespoons
lemon juice or fruit syrup. Melt the butter, stir in the flour,
add the hot milk gradually. Beat the egg, add the sugar,
stir this into the thickened milk, cook one minute and add the
flavoring.
Morton Sauce
White of one egg, two thirds cup sugar; beat as for frosting.
Flavor with wine, add a little salt, and just before using it add
two tablespoons boiling milk.
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The Toronto Cook Book
Fruit Syrup-Sauce
One cup fruit syrup, half cup sugar, one teaspoon cornstarch,
one teaspoon butter. Use the syrup of apricots, peaches, cher-
ries, quinces, or any fruit you prefer. The amount of sugar
will depend upon the acidity of the fruit. Mix the cornstarch
with the sugar, add the syrup, and boil all together five minutes.
Add butter last.
Foaming Sauce
Whites of two eggs, one cup powdered sugar, one cup
boiling milk, juice of one lemon. Beat the whites of the eggs
till foamy, but not dry; add the sugar gradually, and when well
mixed add lemon juice; then beat in the boiling milk, adding
it slowly.
Cream Sauce
Mix one cup cream and half a cup of powdered sugar.
Flavor with one teaspoon lemon or vanilla, or with half a teaspoon
of spice, or one-quarter cup of jelly. Beat it until light, add
the beaten white of an egg, and serve it on any pudding usually
eaten with sugar and cream.
Ocean Sauce
Whites of two eggs, one cup sugar, juice of one lemon, one
cup of scalded milk; beat the whites of the eggs stiff but not
dry; add the sugar, beat well; add the milk and lemon juice.
Creamy Ocean Sauce
Take the white of one egg beaten to a froth, two dessert-
spoons of wine, syrup or fruit juices; quarter of a cup of boiling
water and three-quarters cup powdered sugar, or more if neces-
sary; three-quarters cup of butter; vanilla or lemon flavoring;
cream butter, add sugar, flavoring and wine; just before serving
add boiling water, then add the egg whipped to a froth.
Wine Sauce
One cup sugar beaten with a piece of butter as large as a
teaspoon; put two large spoons of milk in a dish on the tea
kettle to heat; then beat the sugar, butter and one egg together
to a froth and add to the milk. Flavor with half wine glass
wine.
Puddings and Pudding Sauces
183
Wine Sauce
Half cup butter, one cup sugar, beaten together; beat up
one egg, separating the yolk from the white, then pour in one
glass wine and beat all together.
Foam Sauce
Beat until light one cup sugar, half cup butter, add the
grated rind of half a lemon, and pour over the mixture one cup
boiling milk, and let it stand twenty minutes.
Henrietta Sauce
Ten tablespoons water, six tablespoons sugar, four of butter,
two of milk; heat the sugar and water very hot until it melts the
butter, but do not let it boil, add wine and nutmeg just before
using.
Cold Sauce
One cup butter, two cups powdered sugar, one egg, beaten
together to a foam. Flavor with lemon.
SALADS AND SALAD
DRESSINGS
Green vegetables which are eaten raw and dressed with oil,
acids, salt and pepper, are classed as salads. Potatoes, string
beans, beets, asparagus, cauliflower, and many other vegetables
which have been cooked, are eaten cold with a salad dressing.
Lobster, oysters, salmon, and other kinds of cooked fish, eggs,
chicken, and delicate meats are combined with lettuce, cresses,
or celery and salad dressing, and furnish many appetizing and
refreshing varieties of this useful form of food.
There is a strong prejudice with many against the use of
oil. It is not strange when we remember the rancid oil some-
times offered us. Pure olive oil is seldom to be obtained, if
we are to believe all that the opposers of adulteration assert.
No doubt much that is sold as olive oil is made from cotton seed ;
but if it were sold under its right name and at a reasonable
price there would be no objection to its use. When properly
purified, and sweet, it may be as wholesome as olive oil. They
are both vegetable oils, which are always considered more nutri-
tious than animal oils. Oil is one of the best forms of fat we
can use, and aids digestion. Oil when taken only in lobster
salad or at late suppers, as is often the case, is held accountable
for the horrors and torment following such a use; but if used
seasonably and moderately, there will be no ill effects.
Spanish Salad
Remove the skin from six ripe tomatoes and put in a stewpan
with one onion and three sprigs of parsley, the two latter chopped
very finely; add a good-sized piece of butter, salt and pepper
to taste, and boil twenty minutes. Dissolve a teaspoonful of
cornstarch in a little milk and add this, stirring constantly;
cook two minutes and remove from fire, then add three eggs,
beaten very lightly; add a little more salt, serve on toast. This
is a delicious luncheon dish.
English Fruit Salad
One cup of apples, chopped fine ; half a cup of celery, chopped
fine; one cup of stoned white grapes cut in halves, and a cup of
English walnuts, blanched and chopped. Serve with a mayon-
naise dressing.
Salads and Salad Dressings
185
Celery Salad
Two heads of celery, four hard boiled eggs; chop the celery
and three of the eggs with it; cover with the following dressing:
One cup vinegar, one teaspoonful salt, one teaspoonful of mus-
tard, three tablespoons of sugar, yolks of two eggs with a tea-
spoonful of cornstarch, small piece of butter; when cold add one
half cup of cream.
Another Spanish Salad
Take small oranges, cut them in halves; take out the in-
sides, being careful not to break the cup-shaped rind. Throw
the rinds into boiling water (after having stood in cold salted
water over night), cook until tender; strain the juice. Fill
the cups with white grapes and sliced bananas; pour the orange
juice over and a dash of sherry. Serve on lettuce leaves.
Beef Salad
Chop cold cooked beef very fine; to each half pint add a
tablespoon of tomato catsup, half a teaspoon of salt and two
tablespoons of olive oil; mix thoroughly and then add a little
at a time, one tablespoon of vinegar; mix again; peel and scoop
out the centres of nice solid tomatoes and fill them with this
mixture, covering the top of each one with finely chopped
parsley or cress. Serve on lettuce leaves. Mutton, left-over
chicken or even fish may be used in the same way.
Potato Salad
Two cups cold boiled potatoes, cut up in slices, and one
tablespoon of onion, one teaspoon finely chopped parsley; one
hard-boiled egg, chopped fine, salt and pepper. Mix all these
ingredients together, moisten with salad dressing. Set in a
cool place for one hour or two. Serve on a bed of lettuce and
garnish with parsley.
Potato Salad
Pare and cook twelve large potatoes; care should be taken
not to break potatoes while boiling; when cold slice them in
small pieces, season with salt and pepper; take two large onions
and cut into small pieces; mix with the potatoes. Cut large
piece of bacon into small pieces, fry and then place over potatoes
while hot. Serve with salad dressing.
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Lettuce Salad
Pick over and wash each leaf without breaking. Shake off
the water and drain in a net. Keep the lettuce in a cool place
until ready to serve. Just before serving, dry between two
towels. Arrange the leaves in a salad bowl, the larger leaves
around the edge and the light ones in the centre. Serve with
boiled dressing, or French dressing, or sugar, salt, and vinegar
to taste. Lettuce should be served cool, fresh and crisp. Never
cut it, as that causes the leaves to wilt quickly. Tear them apart.
Radishes or olives may be served with lettuce.
Egg Salad
Boil six eggs twenty minutes. Cut the whites in thin slices,
or chop them very fine. Arrange a bed of cresses on a dish.
Make nests of the whites, and put one whole yolk in the centre
of each nest; or rub the yolks through a fine strainer over the
whites. Sprinkle a French dressing over the whole. Serve
small balls of cottage cheese with the salad.
Stuffed Egg Salad
Cook six eggs in boiling water for half an hour, chill and
shell them. Cut in halves lengthwise and remove the yolks
without breaking the whites. Mash the yolks to a smooth
paste with two tablespoons of mayonnaise ; add three tablespoons
of chopped ham, one teaspoon of lemon juice, a quarter of a tea-
spoon of made mustard and a dash of cayenne. Refill the whites
heaping them with the mixture. Arrange on lettuce leaves and
serve with an extra dish of mayonnaise.
Pineapple Salad
One can pineapple; lay slice of pineapple on lettuce leaf,
fill centre hole with red jelly. Around pineapple put a ring of
salad dressing. Cut shelled walnuts or pecan nuts into strips and
stick upright into the dressing.
Sweet Salad Dressing for same: Two tablespoons sugar,
one tablespoon flour, half tablespoon mustard, mix dry and add
yolks of two eggs, three-quarters cup of cream, quarter cup vin-
egar, two tablespoons butter, one teaspoon salt. When cold add
quarter pint cream, whipped stiff.
Pear Salad
Make as for Pineapple Salad, using pears cut in half, core
taken out lengthwise and filled with jelly, etc.
Salads and Salad Dressings
187
Fruit Salad
Put in the centre of a dish a pineapple pared, cored and
sliced thin, yet retaining as near as possible its original shape.
Peel, quarter and remove the seeds from three oranges, arrange
them around the pineapple. Take three bananas, peel and cut
into slices crosswise; arrange these around the oranges, and over
this strew a few strawberries. Put one pint of pulverized sugar
over the fruit and serve.
Tomato Salad
Take four solid, well ripened tomatoes and plunge them into
hot water to take off the skin, then split them and remove as
many of the seeds as possible ; cut them in small pieces and place
half of them on the bottom of the salad bowl, season them with
salt and pepper; cover the layer of tomatoes with a thin layer of
finely chopped onion, a Spanish onion is preferable, and season
this also with salt and pepper; then lay the remainder of the
tomatoes on and season as before, finish with diced cucumber on
the top, and, just before serving, pour over all a French dressing
made of four tablespoons of good olive oil and two of vinegar,
beaten together with a form, after adding a pinch of salt and
pepper; the quantity may be increased as desired.
Mortimer Salad
Have a cold roast capon, cut off the thighs and breasts, sup-
press all the skin, fat and bones; divide the meat into slices three-
sixteenths of an inch thick, and these into round pieces an inch
in diameter; lay them in a deep dish and season with salt, pepper,
oil, vinegar and mustard; put into a salad bowl half a pound
of salted cucumber, half a pound of potatoes, a quarter of a
pound of minced red radishes, a quarter pound of celery or celery
tops and mince the whole very fine, season with this, chervil and
tarragon well chopped, salt, pepper, vinegar and oil; then mix
thoroughly; cut in eight pieces enough artichoke bottoms to
form a border, dip the tips into finely chopped parsley; cut
rounds of truffles one-eighth inch thick and about one inch in
diameter ; lay the capon on top of the vegetables which have been
previously arranged on the bottom of a cold dish ; cover this with
mayonnaise sauce and surround the whole with the artichoke
bottoms; inside this border lay symmetrically the slices of truffles
and inside of these, slices of beetroot cut somewhat smaller than
the truffles; on top ol this still smaller bits of gherkin, finish the
centre with small clusters of truffles.
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Green Bean Salad
This is always a very agreeable salad, and young, tender
beans are the best for it. String the beans, break them into
small pieces and cook them in salted water to which has been
added a tiny bit of soda; mince a good sized onion and tie it in
the corner of a napkin and plunge it into boiling water for a
moment, then squeeze out the water at once; when the beans
are cool, mix the chopped onion with them and set aside in a
cool place until wanted; when about to serve, place the beans in
the salad bowl and pour over them the French dressing as
described in recipe for Tomato Salad, given above; serve each
portion on a leaf or two of crisp lettuce, place on the salad
plates.
Tomato Salads
Tomato and Celery Salad — Cook one-half can of toma-
toes, three cloves, one-half a bay leaf, one teaspoon salt and a
little red pepper for fifteen minutes. Add one-quarter of a box
of gelatin, softened in one-half cup of cold water. Stir until dis-
solved and strain into a border mould. When firm turn out on
a bed of lettuce leaves and fill the centre with finely cut celery,
apple and broken English walnuts moistened with boiled dressing.
Tomato Jelly and Nut Salad — Soak one-half box of
gelatin in one-half cup of cold water for fifteen minutes. Take
one can of tomatoes, season highly, boil and strain, adding enough
hot water, if necessary, to make three cups. In this, while boil-
ing, dissolve the gelatin. Turn into moulds to give a cup-like
form. When cold place on lettuce leaves, fill with sliced celery
and broken nut meats and serve with salad dressing.
Tomato and Cheese Salad — Cut tomatoes into thick
slices after peeling. Between each two put a thin layer of
Canada cheese, spreading it with mayonnaise before adding
upper slice. Arrange on lettuce and add a teaspoon of mayon-
naise on top of each just before serving.
Tomato Salad with Cream — Slice tomatoes in rather thick
slices, into salad bowl, sprinkle with salt, pepper and a little sugar
if desired. Chill, and just before serving put over them some
whipped cream and sprinkle with chopped olives.
Tomato and Peanut Salad — Pour boiling water over
large, smooth tomatoes, take off the skins and chill. When per-
fectly cold scoop out the centres and fill with chopped peanuts
mixed with mayonnaise or boiled dressing. Serve on lettuce
leaves.
Salads and Salad Dressings
189
Salad a la Manhattan
Dissolve six sheets of plain jelly, grated rind and juice of
one lemon in a pint of boiling water; while it is cooling chop
one cup of tart apples, one cup of walnuts, one cup of chopped
celery. Season with salt; stir and pour over them the jelly
powder. Cool and serve on crisp lettuce leaves with mayonnaise
dressing.
Lettuce and Apple Salad
Sliced apples, sliced hard boiled eggs, and peanuts on lettuce
leaves; sprinkle with salt, sugar and vinegar.
Oyster Salad
Let small oysters just come to a boil in their own liquor,
skim and strain, season the oysters with three tablespoons of
vinegar, one of butter, one-half teaspoon salt, one-eighth teaspoon
pepper, and place on ice for two hours. With a sharp knife cut
up a pint of celery, using only the tender part, and when ready
to serve mix with the oysters, adding about one-half pint of
mayonnaise dressing. Garnish.
Fruit Salad
Half fill as many custard cups as you may wish with the
following: Cut oranges in small pieces, bananas, dates, pine-
apple, a little lemon, a few almond nuts, cut in halves, a sprink-
ling of sugar over all. Use any fruit in season. Serve with
whipped cream or dressing.
Codfish Salad
Put a piece of white codfish to soaking over night. In the
morning pour off the water, put on fresh coldwater and let come
to a scald. Try, and if still salt, repeat, as it wants to be, tender
and soft like fresh fish. Pick up, in flakes, cut a hard-boiled egg
in pieces, mix with it some chopped lettuce, line a dish with
crisp leaves, cover with the mixture and pour salad dressing
over it.
Wellesley Salad
Cut apples into dice, chop celery rather fine, cut white
grapes into halves, take out seeds, break English walnuts in
small pieces, marinate with French dressing and put on ice till
chilled. Serve on hearts of lettuce leaves. Whip heavy cream
and add lemon juice to taste; put a large spoonful on salad.
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Delicious Salad
Four cold boiled potatoes cut into dice, one small beet cut
into dice, put together, mix with dressing, arrange on platter,
garnish with lettuce leaves or celery. Cut three hard boiled eggs
in rings, put around and then pour on more dressing.
Cabbage Salad
Add to one cup of cream the beaten yolks of two eggs, one
teaspoon mustard, one-half teaspoon each salt, pepper and sugar,
also one-half teaspoon celery salt. Put all this into a double
boiler and stir until it thickens. Let it cool ; when ready to serve,
add to the dressing one tablespoon vinegar and mix it with cab-
bage, chopped fine. Serve in a nest of cabbage leaves.
Powell Salad
Take an even quantity of cold, cooked vegetables — peas,
turnips, beans, beets and potatoes, cut fine. Add a little minced
onion. Cover with salad dressing, mix lightly and serve cold.
Shrimp Salad
One can shrimp, two hard boiled eggs, chopped coarsely and
mixed together. Arrange on lettuce leaves with mayonnaise.
Chicken Salad
One small can of chicken, one-quarter cup English walnut
meats, two sticks of celery. Chop all together ; mix with mayon-
naise dressing and serve on lettuce leaf. Will serve four people.
Cold Slaw
Beat one egg and drop it into one cup of vinegar, put it over
the fire and add a small piece of butter, a little salt and pepper ;
slice the cabbage and pour the slawjDver it^cold.
Lobster Salad
Four eggs, one tablespoon sugar, two tablespoons butter,
one tablespoon salt, two tablespoons vinegar, one tablespoon
mixed mustard. Beat the whites of the eggs separately, and add
last. Cook in a bowl and set in a kettle of water, stirring until
it thickens. When cold, add cream enough to make as thin as
boiled custard. Add salt or a little red pepper to the chopped
lobster and lettuce.
Salads and Salad Dressings
191
Chicken Salad
Boil, bone, and chop fine three chickens; celery, lettuce or
cabbage, also chopped fine. Take equal quantities of meat
and salad, and mix with the following dressing: Yolks of three
eggs, stir the yolks with a fork, then stir in slowly sweet oil to
the amount of a pint. Do not put in faster than will mingle
nicely. Salt to taste, and add a teaspoon of powdered sugar,
a tablespoon vinegar, and a pinch of red pepper.
Welsh Rarebit
Cut one pound of cheese in slices a quarter of an inch thick;
put a piece of butter the size of an egg in a small frying pan,
lay in the cheese, cook it five minutes, and add two eggs well
beaten, one tablespoon of mustard, and a little pepper. Stir it up.
Beet Salad
Two cups cold boiled beets, cut up, one cup celery, half cup
chopped walnuts; mix, moisten with dressing; serve on lettuce.
Vegetable Salad
Remove the skins from fresh tomatoes, scoop out centres
and chill. Fill at serving time with salad made of equal parts of
diced apples, celery and pineapple, mixed with mayonnaise.
Vegetable Salad
One cup shredded cabbage, one cup celery cut into cubes,
one cup green peas, one cup cooked potatoes, cut in cubes, two
tablespoons chopped carrot. Salad dressing.
Salad Made of Celery and Apples
Two cups celery, two cups apples, one cup chopped walnuts,
half a cup salad dressing; mix well and garnish with parsley and
lettuce leaves.
Potato, Apple, Celery and Lettuce Salad
Two cups cold sliced boiled potatoes, one cup chopped or
sliced apple, one cup sliced celery, one head lettuce.
Dressing — Three tablespoons oil, three tablespoons vine-
gar, one-half teaspoon salt, one-quarter teaspoon red pepper.
Serve in salad bowl lined with lettuce leaves and garnish.
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Raisin Salad
One cup of celery cut into pieces, one-half cup walnuts cut
into pieces, one-half cup chopped raisins. Serve on lettuce
leaves with mayonnaise or cream dressing. Next time you make
apple meringue pie try a cup of chopped raisins in it.
Chicken Salad
Boil or roast a nice fowl; when cold cut off all meat from the
bones; chop it, not very fine; cut up a large bunch of celery; mix
with the chicken.
Dressing — Take yolks of three hard boiled eggs, mash with
a tablespoon of melted butter, add pepper, salt and vinegar to
taste. Garnish salad with the whites of the eggs, sliced.
Shrimp Salad
Place canned shrimps on lettuce leaves, serve with mayon-
naise.
Waldorf Salad
Cut in small pieces equal parts of tart apples and celery.
Arrange on a bed of lettuce and pour over it Washington salad
dressing.
Orange Salad
Small leaves of lettuce, three to each guest. On each a
slice of orange, cut not too thin. On each slice of orange place
a stri£> of canned red sweet pepper. Over all pour a dressing
made of the juice from ends of oranges, a little of the pepper liquor
and plenty of salt.
St. Charles Veal or Tenderloin Salad
Shoulder piece of veal or tenderloin ; simmer till tender with
onion and cool ; cut up ; add an equal quantity of celery, cut up ;
moisten, and serve on lettuce.
Lettuce Salad
Two cups lettuce, one cup chopped walnuts; wash each leaf
separately; place in cold water or on ice to make it crisp; dry
between two towels; shred; mix with nuts; moisten; garnish with
radishes or tomatoes.
Salads and Salad Dressings
193
Salade d'Asperges
Cut the tender parts of asparagus into pieces of equal length
and tie them in bunches; then cook them in salted water after
which leave them to get cold; a few minutes before serving mix
them in a bowl with one-third of their quantity of nicely pared
crawfish tails, season with salt and pepper; rub through a sieve
the yolks of six hard boiled eggs, dilute this with oil and vinegar,
and pour this sauce over the crawfish and asparagus; the salad
should then be symmetrically arranged in a salad bowl, after
which add the seasoning.
Beef Salad
When making vegetable soup boil your piece of beef (with-
out cutting up), take out and allow to grow cold before too well
done. When perfectly cold cut up quantity desired in very
small chunks, put in salad bowl and mix well with it a handful
fresh parsley and one onion, cut fine (slice onion round ways),
if you have it; a little celery, cut fine, but that is not necessary.
Season well with salt, pepper, oil and vinegar (mix well) and let
stand for twenty minutes before using. Take about one pound
and a half of cooked beef.
Chicken Salad
Boil a fowl until tender, remove one plate to cool properly;
when cold pick off the meat and chop ; add about as much chopped
celery; place all in a bowl, add vinegar, salt, pepper and a tea-
spoon of dry mustard, mix well and set aside for future use.
Lobster Salad
Made in same way as above salad, using lobster instead of
chicken, and garnish with sliced lemons, lobster claws if on hand,
celery tops, or parsley. Lettuce can also be used in place of
celery.
Beet Salad
Boil six small beets until tender and when cold chop fine;
boil six eggs hard and remove the whites from three of them to
garnish the top of your dish ; chop the rest of the eggs, but not
put in with the beets. Salt and pepper the beets and eggs after
they are chopped and mix them together very lightly; put in dish
and pour over any good salad dressing; garnish with rings of
the whites of three eggs kept out.
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Shrimp Salad
One can shrimps, same quantity of chopped celery, or a
little more will not hurt, four hard boiled eggs, chopped when
cold, one large cup of English walnuts or same of hickory nuts,
chopped; toss all together with a fork, pour over salad dressing
and mix; stand in a cool place.
Salmon Salad
Two cups of salmon, chopped fine with the following dress-
ing: Yolks of three hard boiled eggs, mashed fine; two table-
spoons butter, six tablespoons vinegar, two teaspoons sugar, one
teaspoon salt, one-half teaspoon each of pepper and made mus-
tard.
Celery Salad
Two heads of celery, four hard-boiled eggs, chop the celery
and three of the eggs with it; cover with the following dressing:
One cup of vinegar, one teaspoon of salt, one teaspoon of mus-
tard, three tablespoons of sugar; yolks of two eggs, with a tea-
spoon of cornstarch, small piece of butter; when cold add one-
half cup of cream.
Cabbage Salad
Cut a part of the head of a cabbage in slices and grate, also
chop two green peppers; sprinkle the cabbage and peppers with
a little salt and mix thoroughly; pour over them any cooked
salad dressing or dress with oil and vinegar, as preferred.
Potato Salad Dressing
Beat up one egg in vessel you will cook in; add two table-
spoons of sugar; one heaping teaspoon of mustard, one teaspoon
salt, a dash of cayenne pepper; stir all together; one-half tea-
spoon cornstarch, one-half cup vinegar, one tablespoon butter.
Beat all together and cook in double boiler till thick, stirring
constantly. Thin with milk, cream, or whipped cream is nicer,
when cold.
Fruit Salad Dressing
For bananas, grapefruit, oranges, etc. Butter size of an
egg, melt and add three tablespoons sugar; one heaping teaspoon
mustard; one egg, beat separately, add last; three tablespoons
vinegar; boil three minutes, stirring constantly; thin with cream
when cold.
Salads and Salad Dressings
195
Mayonnaise Salad Dressing
Put the yolks of four fresh raw eggs with two hard
boiled eggs into a cold bowl; rub these as smooth as pos-
sible before introducing the oil by degrees, a few drops at
a time; when oil assumes the appearance of jelly, add one
heaping teaspoon of salt, one of pepper, one of made mus-
tard and two tablespoons of vinegar, added gradually. The
dressing should be of thickness of cream when finished ; but if it
looks like curdling, set in ice box for one hour, then mix again;
keep in separate bowl in cold place ; do not mix with salad until
ready to be served.
Salad Dressing
Take a yolk of one egg, add a teaspoon of olive oil, stirring
the oil to it gradually; commence stirring it, first very slowly,
and increase speed as you continue. Add a few drops of lemon
juice every once in a while. This dressing will become quite
firm if made properly. Now take your salad in bowl, place it
on a salad dish, remove most of vinegar used first, shape with a
knife to a desired form, spread the dressing over it carefully, so
that it looks smooth all around; garnish with hard boiled eggs,
celery tops or parsley.
Mayonnaise Dressing
One cup weak vinegar, one cup sugar, one cup milk, three
eggs, well beaten, one teaspoon of mustard, mix smooth with
some vinegar, butter the size of an egg. Mix all together cold,
and boil until thick.
Washington Salad Dressing
One-half teaspoon mustard, one teaspoon powdered sugar,
one-half teaspoon salt, one-fourth teaspoon cayenne, yolks of
two raw eggs, one pint olive oil, two tablespoons vinegar, two
tablespoons lemon juice. Mix seasoning; add the eggs, stirring
well with back of fork or small wooden spoon; add a few drops
of oil at a time till it thickens, thin it with a little lemon, then add
lemon and oil alternately, lastly the vinegar. The mixture
should be thick enough to be taken up in a ball on the spoon
before adding vinegar. If it is to keep long, just before putting
away, mash the yolk of a hard boiled egg with a little oil and
mix. If liked, a half a cup of whipped cream may be added when
ready to serve. If the mayonnaise curdles, beat a fresh egg-
yolk and add the curdled mayonnaise, very carefully as you
would oil. — G.D.P.
12
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The Toronto Cook Book
Another Salad Dressing
Put on stove in double boiler two tablespoons of butter and
let this heat; then mix two eggs well beaten, half a teaspoon of
mustard, half a teaspoon of salt, and two tablespoons sugar, two
tablespoons malt vinegar and two of water; put into hot butter,
add half a teaspoon of cornstarch ; mix in little milk, stirring all
the time. Add a teaspoon of salad oil to the mixture if you like
it. This makes quite a quantity and it should be thinned be-
fore using with a little cream.
King George Salad Dressing
To the yolks of three eggs add one-half teaspoon salt, one-*
half teaspoon of mustard, saltspoon of paprika, and two table-
spoons of sugar. Mix these carefully, adding one cup of cream,
sweet or sour, one tablespoon of butter and three tablespoons
of vinegar. Cook all in double boiler till it forms a smooth,
thick custard. Then add stiffly beaten whites and set aside to
cool.
Salad Dressing for Cold Slaw
One-half tablespoon butter, let it boil ; stir in one-half table-
spoonful flour and one-half cup sweet milk. Second: Yolks of
two eggs, beaten, one-half teaspoonful each of mustard, sugar,
and salt, a dash of pepper, scant cup vinegar; stir well into the
first and boil. Chop cabbage or potato with celery to flavor;
add dressing when ready to serve.
Salad Dressing
Half cup vinegar, half cup granulated sugar, one teaspoon
mustard, one teaspoon salt, half teaspoon cayenne pepper,
three eggs; put vinegar to scald. In top part of double boiler
mix sugar, mustard, salt and cayenne together, and to this add
the well-beaten eggs, then stir in the hot vinegar. Put in the
lower part of double boiler and stir constantly until it thickens,
then remove from fire. When cold, fold in half a pint of cream
which has been whipped.
French Dressing
One saltspoon of salt, half saltspoon of pepper, three table-
spoons oil, quarter teaspoon onion juice, one tablespoon vinegar.
Mix in order given, adding oil slowly. This dressing is suitable
for vegetable, and egg salad. The onion may be omitted,
and lemon juice may be used in place of vinegar.
Salads and Salad Dressings
197
Sour Cream Salad Dressing
Half a pint of sour cream, four tablespoons fruit sugar,
two tablespoons butter, one cup vinegar, one tablespoon mustard,
one teaspoon salt. Put on stove and bring to a boil, then add
three eggs, beaten light and add little by little. Boil gently
until it thickens. Add a little pepper and cream when using.
Salad Dressing
One egg, one saltspoon of salt, one tablespoon sugar, one
teaspoon mixed mustard, one dessertspoon of the best oil; beat
all to a cream ; one pint of vinegar.
Mayonnaise Dressing
One teaspoon mustard, one teaspoon powdered sugar,
half teaspoon salt, quarter saltspoon cayenne, yolks of two raw
eggs, one pint of olive oil, two tablespoons vinegar, two table-
spoons lettuce juice. Mix the four ingredients in a small bowl.
Add the eggs. Stir well with a small wooden spoon. Add the
oil, a few drops at a time, stirring until it thickens. If by chance
you add too much oil, do not attempt to stir it all in at once,
but take it up gradually. When the dressing is thick, thin it
with a little lemon, then add oil and lemon alternately, and lastly
the vinegar. When ready to serve, add half a cup of whipped
cream, if you like. The cream makes it whiter and thinner.
The oil should thicken the egg almost immediately, and the mix-
ture should be thick enough to be taken up in a ball on the
spoon before adding the vinegar. Should the egg not thicken
quickly, and have a curdled appearance, half a teaspoon of the
unbeaten white of egg or a few drops of vinegar will often
restore the smooth consistency. Be careful not to use too
much, as it will make the dressing thin. The dressing liquefies
as soon as mixed with vegetables or meat; therefore it should
be made stiff enough to keep in shape until used. Many
prefer to use an egg-beater, others succeed best with a fork.
The mixture soon becomes too hard to use an egg-beater to
advantage. Lobster coral, dried and pounded to a powder will
give a mayonnaise a bright red color. Spinach green, green
peas mashed, or chopped parsley will color it green. Never
mix the mayonnaise dressing with the meat or fish until ready
to serve, and then only part of it, and spread the remainder
over the top. The addition of chopped olives, pickles, parsley,
capers and onions to the mayonnaise makes a very delicious
dressing.
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French Dressing
Three tablespoons butter, two of flour, one cup of milk.
Cook this until thick, then set aside to cool. Beat three eggs,
six teaspoons mustard, one large cup vinegar, three-quarters
cup brown sugar, one teaspoon salt, one small teaspoon red pepper.
Stir all together, then mix with the above mixture and boil
till thick as custard.
Boiled Dressing
Yolks of three eggs beaten, one teaspoon mustard, two tea-
spoons salt, quarter saltspoon cayenne, two tablespoons sugar,
two tablespoons melted butter or oil, one cup cream or milk,
half-cup hot vinegar, whites of three eggs, beaten stiff. Cook
in 'double boiler until thick like soft custard. Stir well. This
will keep for couple of weeks if set in cool place, and is excellent
for lettuce, celery, asparagus, string beans, and cauliflower.
SOUPS AND BROTHS
Remarks on Soup
Meat soup should have for its base uncooked meat and bone,
and the water with which it is to be made should be soft. There
may be added to the fresh meat the bones and remnants of
cooked beef, veal, lamb and mutton; but the principal nourish-
ment of the soup comes from the raw meat, the usual quantity
being one pound of clear lean meat to a quart of water. Success
largely depends upon the cooking and skimming, and failure is
generally owing to rapid boiling and neglecting to skim the pot.
The soup pot must be perfectly clean. The meat must be
cleaned. The water must heat gradually and simmer until the
soup is cooked; the pot must be kept covered while the soup is
cooking, removing the cover only to skim and add the necessary
ingredients. From the time the soup commences to boil till it
is done the fat and scum should be frequently removed. If
cooked meat or bones are to be used they may be added after the
soup has cooked three-quarters of an hour. If the soup is allowed
to simmer, the allowance of water given in the recipes will not
require replenishing. If, however, it is allowed to boil hard, the
water will evaporate fast and require replenishing with boiling
water. Fast boiling drives off much of the aroma of the ingre-
dients. Where soup requires seven hours or longer to cook, it is
advisable to make it the day previous, especially in the winter
months, when it will keep fresh and sweet for a week. If it is
made in an iron pot, it must be strained as soon as cooked, or
while hot, into a tin or earthen vessel, for if allowed to remain in
an iron pot over night it will be discolored and have an unpleas-
ant taste. When vegetables are used, they should be added only
in time to become thoroughly done. To prepare vegetables for
soup they must be picked over, washed, pared, and cut into small
pieces from a quarter to a half inch thick, put into a pan of cold
water, rinsed and drained. Tomatoes should be scalded, peeled
and sliced. Onions fried give a richer color and a different flavor
to soup than when used raw. Vegetables should be put into the
soup one hour and a quarter or one hour and a half before it is
cooked. Potatoes are an exception to this rule; they should be
put in only thirty minutes before the soup is cooked. To pre-
pare rice it must be picked over, washed and drained. Season
the soup lightly with salt and pepper when it is to be served.
Good, rich soup can be made from the heads, tails, and soup
bones of cattle. The heads must be skinned and split into
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The Toronto Cook Book
pieces. Remove the eyes and brains; wash out with cold water
all impurities; skin, wash and chop the tails into small pieces.
Crack soup bones well open. The canned soups are in effect
soup stock and, when used according to the recipes printed upon
the cans, furnish a good substitute in case sudden calls are made
for soup. Fresh stock is, however, the most satisfactory.
Stock for Soup Pot
Stock Pot Should be Established in Every Home to
provide good soup sand gravies; it consists of a cooking utensil,
either a boiler or a large boiling pot, into which should be placed
all available bones, etc., such, for example, as when meat is cut
up in preparing boned meat, meat pies, meat puddings, and stews.
This boiler should be kept gently simmering for two or three
hours before its contents are required for use. If the meat is
properly boned it will provide soup at a nominal cost. Remove
bones from the stock before vegetables and other ingredients are
added. They should be carefully drained, placed in a dish, kept
in a cool place until required the following morning. This
process adds to the strength of the soup made. The quantity
of water added to the boiler in making stock must depend on the
quantity and quality of the bones.
Soups
The quantity given in the following recipes may be either
increased or reduced proportionately as required, for large or
small families. Every family should have soup at least four
times a week, and especially where there are growing children.
In fact, it is advisable to serve soup once a day.
Fried Bread for Soups
Cut stale bread into dice, and fry in boiling fat until brown;
it will take about half a minute. This is generally served with
thin soups.
Tomato Soup (From Stock)
Two quarts stock, four pounds fresh or canned tomatoes,
pepper and salt. Prepare the tomatoes as directed in "Remarks
on Soup". Stew the tomatoes until cooked, add a tablespoon
of salt, stir frequently to dissolve them and prevent scorching.
Stir the cooked tomatoes into the pot of stock, previously heated,
and stir the whole until it comes to a boil. Season lightly and
serve.
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201
Stock Soup (Bouillon)
Four pounds fresh lean beef, one soup bone, one gallon cold
water, two onions, sliced, pepper and salt. Time, seven and one-
half to eight hours. Put the meat and bone into a pot with cold
water and a tablespoon of salt. One hour before the stock is
cooked, put in the sliced onion, pepper and, if necessary, salt, a
few minutes before straining. When cooked, strain while hot
through a colander into the vessel in which it is to be kept,
preferably an earthen jar; put it away in a cool place to stand
over night. In the morning the stock will be a jelly, with a
layer of fat on top. Take off this fat and use it as dripping for
cooking purposes. As stock will not keep longer than twenty-
four hours in the summer, it is recommended that none be made
in warm weather; but in the winter months it could be made
twice a week. Scraps of cooked meat and bones may be economic-
ally utilized in the manufacture of stock.
Stock soup is sometimes served as soon as it is made; the
name "Bouillon" is then given it. If it is cold, and it is desired to
serve it, it should be slowly heated to the boiling point, but the
boiling must not continue. If it is too rich, it may be diluted
with from one to two pints of boiling water to every gallon.
Stock soup may be made the base of a variety of soups. It
is also valuable and preferable to water for making gravies,
stews, hash, etc. It is recommended for its simplicity and
convenience.
Turkey or Chicken Soup
Break the bones left from roast fowl or game, pack them in
a kettle and cover with cold water. Add a teaspoon of salt and
let simmer till the bones are clean. Strain, when cold remove the
fat; heat and thicken with flour, using one heaping tablespoon
to a quart of liquid. Season to taste.
Bouillon
Four pounds beef, from middle of the round, two pounds
bone, two quarts cold water, salt, pepper, mixed herbs. Cut
meat and bones in small pieces ; put in a kettle with the water
and simmer five hours. Keep at least three pints of liquor on
the meat, strain, remove the fat and if more seasoning is desired,
add a little celery salt, a tablespoon of lemon juice and salt and
pepper to taste. To clear, take the white of one egg and the
shell broken to bits. Strain through a sieve and a napkin wet
in hot water. Serve in cups.
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Vegetable Soup (From Stock)
One gallon stock, four pounds mixed vegetables, salt and
pepper. Prepare the vegetables as directed in "Remarks on
Soup"; put them into a pot of boiling water slightly salted, and
just enough to cover them, and boil until cooked. About 12
minutes before the vegetables are cooked, put on the stock and
bring it to a boil, then stir in the cooked vegetables, and in order
that they may not stick to the bottom, keep stirring the soup
until it boils up; season lightly and serve. If rice is also used
with vegetables, pick and wash it, then drain and put into a
separate pot with boiling water, enough to cover it, with a
teaspoon of salt. Boil it twenty-five minutes, or until cooked;
stir it and the vegetables, with the waters in which they were
boiled, into the stock.
Rice Soup (From Stock)
Two quarts stock, quarter pound rice, pepper and salt.
Prepare the rice as directed in the "Remarks on Soup"; put
it into a pot of boiling water, enough to cover it weil, add two
teaspoons of salt. Boil gently for thirty minutes or until cooked.
Stir the cooked rice, with the water it was boiled in, into the pot
of stock, previously heated, and stir the whole until it comes to a
boil; season lightly and serve.
Dried Bean Soup (From Stock)
Two pints dried beans, half pound bacon, one quart stock,
one gallon boiling water, salt and pepper to taste. Wash the
beans and soak them over night. In the morning drain the
water off, and cover them again with boiling water; add the
bacon and boil gently two hours or more; now add the stock.
Press the beans through a sieve, return them to soup kettles,
and bring to a boil ; add pepper and salt, and serve with toasted
bread.
Macaroni Soup (From Stock)
Four ounces macaroni, one gallon stock, salt and pepper to
taste. Break the macaroni into pieces about two inches long;
put it into a stewing pan and cover with one quart of boiling
water; boil it twenty minutes, drain, cut each piece in two.
Melt the stock, bring to a boiling point, add the macaroni, let it
simmer five minutes; add salt and pepper and serve. A plate
of cheese may be served with this if desired.
Soups and Broths
203
Barley Soup (From Stock)
Two tablespoons pearl barley, one quart stock, salt and
pepper to taste. Wash the barley in cold water, then cover it
with boiling water; let it boil up once and drain it; cover it again
with boiling water and simmer two hours, then drain and add
to the stock when boiling. Let it stand on the back of the range
for ten minutes; then add salt and pepper and serve.
Sago Soup (From Stock)
Two ounces sago, two quarts stock, salt and pepper to taste.
Wash the sago through several waters, then cover with warm
water and let it soak one hour. Melt stock and bring to boiling
point; drain sago and add to stock; let boil slowly half an hour,
stirring very often to prevent scorching; add salt and pepper
and serve.
Consomme
Two pounds of beef, half an ounce of suet, one small onion,
two cloves, three pints of cold water, one small carrot, piece of
celery. Cut up two pounds lean beef into dice. Put half an ounce
of suet and onion, sliced, into kettle and cook until brown. Add
the meat and cook without covering thirty minutes. Add the
cold water, cover kettle, and simmer for three hours. At end of
time add the carrot, cloves, celery and simmer one hour longer.
Strain and stand away to cool. When cold remove all grease
from top and turn into kettle. Boil one minute and strain
through cheesecloth. Season and serve.
Tomato and Rice Soup
Two pounds fresh beef, one pound soup bone, two quarts
of cold water, one onion, sliced, half cup rice, pepper and salt,
two cans of tomatoes. Simmer six hours. Put the meat and
bones in a pot with the water, one tablespoon salt and the sliced
onion, and cook as directed in " Remarks on Soup." One hour
and a quarter before the soup is cooked, strain it through a col-
ander and return soup and good meat to the pot, leaving out
bones, skin, gristle, etc. Prepare the tomatoes and ice as directed
in "Remarks on Soup." Put the tomatoes into the soup
directly after it is strained and the rice thirty minutes before
the soup is cooked. Stir frequently that the tomatoes may
dissolve thoroughly and the rice be prevented from scorching or
sticking to the bottom of the pot. When cooked season lightly
and serve.
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Beef Tea
One pound lean beef, two tablespoons cold water, salt;
simmer three to four hours. Cut the beef into small pieces,
rejecting the skin and fat. Put the meat and water into an
open-mouth bottle or stone jar; close it with a cork. Set the bot-
tle in a pot of cold water; heat it very gradually to a boil. Boil
gently for three or four hours or until the meat is colorless. If
it comes to a boil too quickly the glass bottle will crack. As
the water evaporates replenish the pot with boiling water,
taking care when it is put in not to strike the bottle. Exercise
the most watchful care while cooking. If the bottle cracks
remove it instantly from the pot and transfer the contents to
a fresh bottle, first heating the bottle with hot water, and put it
into the pot. When cooked strain the tea into an earthen vessel.
Season with salt. Set it aside and when cold skim off any fatty
particles. Serve hot or cold. If too strong for use dilute it
with warm water.
Boston Tomato Soup
(Most delicious)
Put into, saucepan one quart of canned tomatoes and one
pint of cold water. In a frying pan put one tablespoon each of
butter and sugar; when brown add one onion chopped and a
tablespoon chopped parsley; stir in a tablespoon flour, add to the
tomatoes with salt and pepper. Boil all together slowly for
half an hour. Strain and serve.
Pea Soup
One quart split peas, half a pound salt pork, half pound
fresh lean beef, three quarts cold water, pepper and salt. Boil
for three hours. Pick over peas, wash, and soak them over
night in cold water. Scrape the pork clean and cut it and the
beef into pieces. Drain the peas and put them with the cut-up
meats into a pot of water. Cover the pot, heat gradually, and
boil gently. Remove the scum as it rises; stir frequently from
the bottom to prevent scorching. About the second hour, or
when the peas have become soft, take out the meats and with a
wooden masher mash the peas, then put the meats back into the
soup and complete the boiling. When cooked season lightly
and dish. Have ready some slices fried bread cut into square
pieces. Scatter them on the surface of the soup and serve. Do
this quickly, as pea soup cools and thickens rapidly. Pea soup
is apt to burn, and great care must be taken to prevent it by not
exposing it to too great a heat and by stirring it frequently.
Soups and Broths
205
St. Patrick's Soup
Three pounds meat and fat, three pounds potatoes, half
pound each of onions, celery, turnip and carrot, half large
cabbage, half a pound flour, three ounces of salt, three ounces
sugar, three tablespoons vinegar, about six quarts of water.
Cut the meat into pieces one inch square, the fat into smaller
pieces; place them in the boiler; when warm add the vegetables
(except the potatoes) cut very small, stir them round so that they
do not burn; when they are on the point of doing so add the
water by degrees; peel the potatoes, put them in a net, and
place them in a boiler ; when done take them out and mash them ;
after the soup has been boiling two hours add the potatoes, with
the seasoning and flour mixed, and the vinegar, boil slowly for
thirty minutes, keep stirring it, and serve.
Tomato Soup (With Milk)
Three pints of milk to one can tomatoes, a pinch of soda in
each. Bring tomatoes to a boil without milk. Put them
through a colander. Have milk boiling, add tomatoes and one
teaspoon butter to milk. Add one cup soda biscuit crumbs,
also cornstarch if needed for thickening.
Pea Soup (Without Meat)
Take three quarts water, one pint of split peas (soaked over
night), don't drain; four onions, one head celery, pepper and
salt to taste. When done squeeze through a vegetable press.
Boil up once and serve with toasted bread. A ham bone cooked
with the vegetables gives a very nice flavor to this soup. Boil
for two hours.
Toronto Tomato Soup
One quart milk, one pint canned tomatoes, or one pint
stewed tomatoes, three teaspoons butter, one bay leaf, sprig of
parsley, blade of mace, one teaspoon sugar, one-quarter teaspoon
baking soda, two tablespoons flour. Put tomatoes on to stew
with the bay leaf, parsley and mace ; let them stew fifteen minutes.
Put milk on to boil in a double boiler. Rub butter and flour
together; add to the milk when boiling and stir constantly until
it thickens. Now press the tomatoes through a sieve, and if
ready to use the soup, add the sugar and soda to the tomatoes,
and then the boiling milk. Stir and serve at once. It must not
go on the fire after mixing the milk with the tomatoes, or it will
separate. If you are not ready let them stand on the fire sepa-
rately and mix when wanted.
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The Toronto Cook Book
Bean Soup
One quart beans, half a pound salt pork, three quarts cold
water, pepper, half a teaspoon bicarbonate of soda. Simmer
for three hours. Pick over the beans, wash and soak them over
night in cold water; scrape the pork clean and cut it into thin
slices. Drain the beans and put them into a pot with cold
water, and bicarbonate of soda. Cover the pot, heat gradually,
and boil gently for thirty minutes; remove the scum as it rises.
Turn off the water and replenish with six quarts of fresh boiling
water. Cover, and boil slowly and gently for one and a half
hours, stirring the beans frequently to prevent scorching, then
put in the sliced pork. As soon as the beans become tender and
crack, take out the pork and mash the beans into a paste with a
wooden masher, while in the pot, or press them through a colander
using a wooden masher. The skins of the beans will be left in
the colander to be thrown away. Put the pork and beans back
into the pot and complete the boiling. Season lightly and serve.
This soup can be made richer by adding a half pound of lean beef
for every quart of water. It is put into the pot with the pork.
Bean soup is apt to burn, and great care must be taken to prevent
it by not exposing it to too great a heat and by frequent
stirring. If soda is not used a longer time will be required to
make this soup.
Puree of Potatoes
Cook six pared potatoes in boiling salted water until tender
and put through a potato press or sieve. Scald one quart of
milk with half a small onion, cut in slices; remove the onion
and stir half of the milk into the potato. In a saucepan melt
one tablespoon of butter; add one tablespoon of flour and mix
them; add gradually the remainder of the milk, stirring until
smoothly thickened. Stir this into the prepared potato, bring
all to the boiling point. Season well, simmer for five minutes;
add one tablespoon of chopped parsley and serve.
Pumpkin Soup
Cut one pound of very ripe pumpkin into pieces about two
inches square; cover them with half a pint of boiling salted
water; when tender, drain, and put through the colander.
Put the pulp into a saucepan with two ounces of butter. Leave
it for a few minutes, then add to it, slowly, a pint of very hot
milk. Slice half of a French roll into the soup tureen, crust and
all; season the soup with a little salt and a pinch of sugar, and
pour over the bread.
Soups and Broths
207
Chicken Broth
Cover a three-pound chicken with cold water; add one tea-
spoon of salt and cover closely; let simmer gently and when
it comes to a boil remove the scum; add two onions, a sprig of
parsley, and a blade of mace. When the chicken is cooked
tender, remove it from the broth. Pick off the meat in nice
pieces and save for curried chicken. Put the bones back into
the broth, simmer half an hour longer, strain through a cloth,
add salt to taste, remove the fat and serve.
A Cheap Tomato Soup
Brown a small sliced onion in a tablespoon of butter, add a
tablespoon of flour and rub smooth; then add half a can of to-
matoes, a pint of water, a bay leaf, a leaf of celery and simmer
fifteen minutes, press through a sieve, return it to the fire; add a
teaspoon of sugar, and quarter of a teaspoon of soda dissolved
in hot water, season with salt and pepper and serve.
Lobster Soup
Melt one tablespoon of butter, then add two tablespoons
of flour; mix well. Add to this the cooked meat of a lobster,
a cup of milk and one of cream, a pint of soup stock, half a cup
of tomatoes, salt and cayenne to taste. Let boil for a few min-
utes, then strain. Put it back on the stove again, add one table-
spoon of butter and when it comes to a boil serve at once.
Noodle Soup
Beat one egg with a small pinch of salt; mix stiff with flour,
knead and roll very thin ; sift a little flour over the sheet and roll
it into a tight roll ; then with a sharp knife cut it as you would a
roll of jelly cake, but the slices must not be more than an eighth
of an inch thick; shake it out and leave it on the floured board
while you heat the stock (which may be of any kind). When
boiling hot, drop in the noodles; boil five minutes and serve.
Rice Soup
Prepare two quarts of veal or chicken stock and let it simmer,
closely covered, with one gill of rice until the grains are nearly
dissolved, add pepper, salt and a very little mace, and half a
cup of cream or milk; just before serving, add the grated yolks
of three hard boiled eggs.
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The Toronto Cook Book
Cream of Lima Beans
Put a pint of Lima beans into a saucepan with one pint of
white stock (veal or chicken) let boil slowly until the beans are
tender. Put all through a sieve; season with salt and pepper;
add one pint of hot milk, and thicken with a tablespoon each of
butter and flour rubbed smooth and put into the milk. Serve
with croutons.
Soup a la Royal
Beat two eggs thoroughly with half a cup of milk or con-
somm£, add salt to taste. Cook this in double boiler, slowly,
when very thick turn out on a dish to cool. When cold cut into
blocks and put them in the tureen, and pour hot clear soup
over them. (By consomme is meant stock that has previously
been prepared.)
Peanut Soup
Cover one point of shelled peanuts with one quart of boiling
water and simmer until they can be pressed through a sieve.
Add a quart of milk, simmer an hour, season with salt and pepper.
Soup Mongole
Cut into thin slices, then into straws, one medium sized
carrot, one white turnip and one leek; put them into a saucepan
with half of a tablespoon of butter; cover and cook slowly
for five minutes. Into a second saucepan put half a can of to-
matoes, half a can of peas drained and mashed, one teaspoon
of butter, half of a teaspoon of salt, half of a teaspoon white
pepper, and one pint of veal stock, and simmer gently for half
an hour; then press through a sieve. Add the cooked vegetable
straws, more seasoning if needed, and one teaspoon cornstarch
rubbed to a thin paste with cold water. Stir and simmer for
five minutes and it is ready to serve.
Chestnut Soup
Shell and blanch one quart of chestnuts, put them in a
saucepan with one pint of white stock and simmer gently until
tender. Press them through a fine sieve, add one pint of hot
milk, a squeeze of onion juice, a bay leaf, quarter of a teaspoon
celery seed, a blade of mace and two cloves. Put this back on
the fire, thicken with two tablespoons of flour and two of butter,
rubbed smooth; stir and cook for about five minutes, strain
again, season with salt and pepper, and serve.
Soups and Broths
209
Celery Soup
Put half a pint of rice into two quarts of boiling milk with
one head of celery cut very fine ; cover and let it stew over boiling
water until the celery is tender; season to the taste with butter,
salt and white pepper, and a little mace if liked. Have two
well-beaten eggs in the tureen; pour in the soup, scatter toasted
squares over the top.
New Consomme Soup
Put two pounds perfectly lean steak in a hot frying-pan,
and let it cook quickly to a deep brown on both sides, when so
browned chop fine, cover with two quarts of cold, strong, highly
flavored stock, add the half beaten whites and crushed shells
of two eggs, beat well, then just bring to a boil, stirring most
of the time. When the boiling point is reached draw the kettle
back where it will just simmer and keep at that point for half
an hour closely covered. Dip cheesecloth bag into boiling
water, wring dry and strain the soup through it.
Ox-tail Soup
Two ox-tails, one large onion, four quarts cold water, one
tablespoon beef dripping, one tablespoon salt, one of mixed
herbs, four cloves, four peppercorns. Wash and cut up ox-
tails, separating at joints, cut the onion fine and fry it in beef
dripping. When browned slightly, draw it to side of pan and
brown half the ox-tails. Put fried onion and ox-tails in soup
kettle and cover with four quarts cold water. Tie herbs, cloves
and peppercorns in a strainer cloth and add to soup. Add
salt and simmer three or four hours or until meat separates from
the bone and gristly parts are soft. Select nicest joints to serve
with soup. Skim off fat and add more salt and pepper if needed.
Strain and serve very hot. Vegetables may be served with this
soup. If so, cut one pint mixed onions, carrots, turnips and cel-
ery into small pieces or fancy shapes. Add them to liquor
after straining and boil twenty minutes or until tender.
Egg Broth
One cup strong stock, one cup cream, 3 eggs. Salt to taste.
Heat the stock and cream together, beat the eggs slightly,
add the salt and hot liquid slowly, stirring all the time. Butter
egg-cups, put in mixture, and bake in a pan of hot water one-half
hour. Serve cold. This is a lovely summer broth.
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The Toronto Cook Book
Beef Broth
Into a soup kettle put three pounds of lean beef, one large
carrot, chopped, two sliced onions, two tablespoons of rice,
with four quarts cold water. Cover closely and simmer for
three hours; add one can of tomatoes, salt, pepper and half a
teaspoon of ground cloves; boil ten minutes and serve. Barley
may be cooked with this soup if desired.
Turnip Soup
Crack a knuckle of veal; put it into a kettle with four
quarts of water; simmer gently for four hours. Skim off the
grease when cold; re-heat and add an onion, a dozen white
turnips, chopped fine, a little sweet marjoram. Simmer for an
hour longer. Strain and add a cup of milk, a tablespoon of but-
ter and one of cornstarch which have been rubbed smooth to-
gether. Season with salt and pepper and let come to a boil.
Serve at once.
Potato Soup
Eight large potatoes, one large onion, half a pound of salt
pork cut into strips, three whole cloves, and a sprig of parsley.
Boil all two hours, then strain through a sieve, and season to
taste, adding one tablespoon of butter and one pint of cream.
Let it come to a boil and serve.
Kidney Bean Soup
Pick over, wash and soak over night one pint of kidney
beans. In the morning drain them; add two quarts fresh cold
water and a bouquet of sweet herbs, and place at the side of the
fire to simmer very gently until they break in pieces when half
done, add one good sized onion roasted in a slow oven until
well browned through, half a medium sized carrot cut fine and
browned in a little fat, one scant teaspoon of salt, one clove and
one dozen peppercorns. When very tender, rub through a
fine sieve and return to the fire. If the pulp is very thick,
add sufficient boiling water or good brown stock to reduce to
a creamy consistency. Taste and add seasoning as necessary.
Cook together until browned one tablespoon each of butter
and flour; dilute smoothly with some of the soup, then turn
into the kettle and stir until well mixed. Simmer ten minutes
longer. Place in the hot soup tureen some thin slices of lemon,
quarters of hard-boiled egg and four tablespoons of sherry;
fill with the soup and send to the table.
Soups and Broths
211
Baked Bean Soup
Cover cold baked beans with water and let them simmer
until soft; add half the quantity of tomato, strain, add more
water, if too thick, season with salt, pepper; heat again and serve
with bits of toast.
Finland Beef Soup
Cut one pound of beef from the round into small pieces;
season with salt and pepper; fry it in the soup kettle with quarter
of a pound of butter and one sliced onion until very brown;
then add one gallon of cold water and allow it to simmer for an
hour; then add two small cupfuls of chopped okra and simmer
three hours longer, when it is ready to serve.
Puree of Carrots
Boil enough carrots to make a pint after being run through
colander. Put one and one-half pints of milk and carrots on
stove, when boiling add three small tablespoons flour wet in a
little cold milk. Stir constantly as it boils and, last, a little
pepper, butter and saltspoon of salt.
Rice Consomme
Take off the fat and heat two guarts of consomme stock,
when boiling add two tablespoons of rice flour rubbed smooth with
a little stock. Boil for fifteen minutes, add a teaspoon of sugar
and salt, boil until the rice is cooked ; add a cup of cream or rich
milk.
Brown Soup
Put on soup bone early in morning, chop two pounds of beef
very fine, flavor with onion, salt and pepper, and make into
small balls and fry; put them into the soup (after seasoning soup
to taste), add one pint of browned flour. Have in tureen six
hard-boiled eggs, cut up; four lemons, sliced. Pour the soup
over these and serve.
Beef and Sago Soup
Two pounds lean beef, chopped, two quarts of water, one-
half cup sago, soaked in a little water, yolks of three eggs, salt
to taste; stew the beef till it falls to pieces, strain, salt the liquid
and stir in the sago; simmer gently one hour, stirring often, add
the beaten yolks, boil up once and serve.
13
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The Toronto Cook Book
Plain Chicken Soup
Cut up a fowl in small pieces, and dredge them well with
flour, and fry them brown in lard, season with salt and pepper,
add three pints of water; cover closely and simmer until the soup
is well flavored. When ready to serve, thicken with flour.
Victoria Soup
One pound knuckle of veal, one onion, one blade of mace,
half a pound of pearl barley, one carrot, one quart of milk. Chop
the veal with the onion and carrot, put in kettle with one quart
of water or enough to cover, and skim and let simmer for one
hour; when nearly done add the barley, previously soaked in a
little water. Boil gently one and one-half hours after the barley
has been put in, adding water now and then as it simmers down;
lastly, add one quart of milk, boil up once and serve. Other
spices may be used. Thicken a little with two tablespoons of
flour, if desired.
Mock Turtle Soup
Take one-half a calf's head, one-half pound of ham, a turnip,
three carrots, three cloves, two bay leaves, one-half head celery,
sweet marjoram, a gill of sherry, forcemeat balls. Clean and
scald the head and boil with one gallon of water, with the vege-
tables sliced, cloves, etc., for two and a half hours; take out the
head, and when cold trim all the meat from the bones and cut up
in small pieces one-half an inch square, with the tongue; strain
the soup, boil for about one-half hour, add the meat, thicken
with a little flour, add the juice of a lemon, the sherry and a dozen
small forcemeat balls; serve.
Potato Soup
Four raw potatoes pared and cut into cubes, two onions
sliced, water to fill the chafing dish. Season with salt and pepper
and cook until the potatoes are very soft. Stir until the pota-
toes are somewhat mixed with the liquid and strain.
Cold Chicken Soup
Cook one chicken, one-half bunch of celery, one-quarter
cup rice in two quarts of water, cool, skim, add minced parsley,
two tablespoons grated cooked ham, juice of a lemon, two cups
of cream, salt, white pepper and dice of white bread.
Soups and Broths
213
Chicken Cream Soup
An old chicken for soup is much the best. Cut it into quar-
ters; put it into a soup kettle, with half a pound of corned ham
and an onion ; add four quarts of cold water. Bring slowly to a
gentle boil, and keep this up until the liquid has diminished one-
third and the meat drops from the bones; then add half a cup of
rice. Season with pepper and a bunch of chopped parsley.
Cook slowly until the rice is tender. Then the meat should be
taken out. Now stir in two cups of rich milk, thickened with a
little flour.
Cream of Corn Soup
Chop finely one can of corn, add an onion, sliced, the size
of an egg, large sprig of parsley and one pint of water. Let cook
twenty minutes, taking care it does not scorch. Then press
through a sieve, extracting all the pulp possible. Melt two
rounding tablespoons of butter, add an equal amount of sifted
flour, one-half teaspoon salt, and a good dash of pepper. Cook
to a smooth paste. Then add gradually a quart of hot milk.
When thick and smooth, add the corn pulp and juice and a scant
tablespoon of sugar. Let it heat thoroughly, but not boil. When
ready to serve, add a cup of cream or rich milk and salt to taste.
FISH AND CLAM
CHOWDERS
Bass Point Clam Chowder
Two quarts of clams, half a pound of salt pork, six potatoes,
four small onions, two carrots, one pint . can tomatoes, two
quarts of milk. Cut the pork into thin slices and fry the grease
out; chop the vegetables fine; take the scraps of pork out of
the frying-pan and pour the grease into a kettle that will hold at
least one gallon; pour the chopped vegetable into the kettle
and cover well with water; add the juice of the clams; cook
two and a half hours, keeping the vegetables well covered with
water all the time; chop the clams and pork scraps together
and add them to the vegetables fifteen minutes before serving.
The last thing add the milk and let it just come to the boiling
point; salt, pepper.
Clam Soup
Boil fifty clams twenty minutes in their own liquor; chop
them very fine; add one quart of milk and thicken with a little
flour (about three tablespoons) previously rubbed smooth with a
little milk. Let it boil a few minutes, then add a gill of cream,
if you have it, and salt and pepper to taste.
Fish or Clam Chowder
Use firm fish, such as fresh cod, etc. Do not cook the heads.
Scrape, cleanse and wash the fish. Cook it into small pieces,
leaving out as many bones as possible. Cover the bottom of
pot with slices of fat salt pork; place on that a layer of potatoes
cut into small pieces ; on the potatoes a layer of chopped onions ;
on the onions a layer of tomatoes; on the tomatoes a layer of
fish ; on the fish a layer of crackers or biscuit, first made tender
by soaking in water or milk; then repeat the process, commencing
with potatoes, until the pot is nearly full. Every layer is sea-
soned with pepper and salt; use only enough cold water to moisten
and cook. Cover the pot closely. Set it over a gentle fire,
let it heat gradually, and then simmer one hour. When nearly
done, stir it gently, finish cooking, and serve. When cooked, if
found too thin, simmer a little longer. The tomatoes may be
omitted. Clam chowder is made as above, using clams instead
of fish. A chowder may be used as above by using any fresh
meat instead of fish.
t
Fish and Clam Chowders 215
Tomato Fish Chowder
Take three slices salt pork, cut in squares, one can tomatoes,
and five pounds of fish, one and a half quarts potatoes, sliced,
three pints sweet milk; fry the pork, add the tomatoes, and cook
slowly for three-quarters of an hour; then put in the fish and po-
tatoes in layers alternately, seasoning with salt and pepper and
dredging with flour at the same time. When potatoes are nearly
done, add milk. Have well scalded, and then serve.
Fish Chowder
Quarter pound salt pork, three medium sized potatoes, one
and a half pounds fish, quarter of a pound crackers or biscuits.
Cleanse, remove the rind and cut the pork into thin slices; slice the
onions. Put the pork and onions together into a pot and fry
them brown; then season lightly with salt and plenty of pepper.
Slice the potatoes and lay them in cold water until wanted . Scrape,
cleanse and wash the fish; cut it into small pieces; soak the
crackers in water or milk until tender. When the pork and onions
have browned and been seasoned, add a layer of fish; on the
fish a layer of potatoes; on the potatoes a layer of crackers;
then repeat the process, commencing with fish, in regular layers
until the pot is nearly full, or till the ingredients are used up.
Each layer is seasoned with pepper and salt. Use only enough
cold water to moisten and cook. Cover the pot closely, set it over
a gentle fire, let it heat gradually, and cook and serve. Tomatoes
may be added as one of the layers.
Potato Chowder
One fourth pound salt pork, cut in cubes. Fry out in
chowder kettle. Slice three large onions, fry in the fat until
golden brown. Add a quart of hot water, boil five minutes,
then put in twelve large potatoes sliced and if handy a pinch
of Summer herbs. Cook slowly. Have three pints of milk
heating in another pan. Thicken slightly with a little flour
wet up in milk. Let come to a boil, season with salt and black
pepper. Serve with hot crackers.
Clam Bisque
One quart clam juice, one quart milk, one tablespoonful
flour; strain juice and boil three minutes. Add flour, which
has been thoroughly blended, with one-half cup milk, and boil
two*minutes. Add milk and boil one minute. Serve very hot
in bouillon cups.
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The Toronto Cook Book
Delicious Fish Chowder
Put on one quart of milk, bring to a scalding point before
adding half pound of halibut, cut in squares. Cook twenty
minutes, then add a pint of oysters, and when edges curl remove
from fire. Season with salt and pepper to taste and add a gener-
ous lump of butter. Oyster crackers finish the dish. If you
do not say this is the best ever, then I am mistaken.
Clam Bouillon
Wash and drain two dozen large clams; chop them fine
and put them into a double boiler. Let them stand until the
heat has drawn out the juice; then squeeze them with a lemon
squeezer. Strain this; put the juice back on the stove, and
when boiling hot add the white of an egg beaten with four
tablespoons of flour. When it comes to the boiling point,
strain through cheesecloth and serve.
Clam Soup
For a family of six take two dozen clams, wash thoroughly
with brush, put water enough on so as to cover the clams, let
cook until shells open, then remove shells and clams; add
milk, salt and pepper to the water in which the clams have cooked ;
chop the clams, restore them to the liquor and let it all boil
until tender. Butter to taste.
Clam Chowder (with Vegetables)
Take one and a half dozen clams, separate from bellies,
then chop remaining part of clams; (bellies are always placed
in chowder whole) five large potatoes, five tomatoes or one-half
can, one large onion, two carrots, one-quarter head cabbage,
three slices of bacon fried brown before adding, one turnip,
one bay leaf, celery salt, parsley and pepper. Boil vegetables
until tender.
New England Clam Chowder
One-quarter pound fat salt pork, cut in litltle squares and
fried; then take six potatoes, peel and cut in little dice-shaped
pieces, two sliced onions; put potatoes and onions into kettle
with the pork; add a little hot water and the liquor from one
quart of clams; then separate bellies from clams and add them
both to the other ingredients. Cook until potatoes are done;
add pepper and salt to taste; when cooked, just before removing
from fire, add one quart sweet milk and a few sprigs of parsley.
Fish and Clam Chowders
217
Rhode Island Clam Chowder
One quart of clams, one quart potatoes sliced thin, half a
pound of salt pork cut in little dices, two onions cut fine, salt
and pepper to taste, large tablespoon of butter, one quart of
milk, six soda biscuits. First place kettle on stove, putting
pork in to let brown with onions; add the potatoes and boiling
water to cover. When the potatoes are soft add the clam juice
in equal parts water and liquor, the seasoning and the clams.
When warmed through, add the hot milk and turn into the tureen.
Do not put clams into the chowder until potatoes are nearly
done, as prolonged boiling hardens them.
Bisque of Clams
For a quart of soup take fifteen large clams; stew them in
one pint water and their own liquor for a quarter of an hour.
Boil one pint of milk, stir a tablespoon of butter and one of
flour together; then add the boiling milk, stirring all the time;
stand it to one side. Squeeze each clam with a lemon squeezer.
Throw away the empty skins; add the strained clams and
broth to the white sauce, bring to a boil and remove from the
fire while you beat the yolk of an egg with two tablespoons
of the soup. Add it to the rest while boiling hot, but do not
let it boil again or the egg will curdle.
How to Prepare Clams
Hold a clam in the shell in your left hand with the "hinge"
toward your thumb, and the head up. Slip a small knife —
I use a paring knife — between the shells just above the hinge,
bearing on the shell toward you. If you do it right you will
cut the "eye" or "cheese" free from the shell and feel the shells
loosen apart. Run the knife completely around, bearing all
the time on the shell toward you, lift off top shell, run knife
under clam to loosen it from other shell and slip it off. After
you open one, notice the position of the two "eyes" or muscles,
which hold the shell together, as the trick is in cutting these
away from the shells. I do hope this is clear enough to help
you.
Scalloped Clams
Prepare the clams as in steamed clams. Make a white
sauce, as for fish; put the clams in a shallow dish or in clean
shells; cover with the sauce and buttered crumbs, and bake
till brown.
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Clam Chowder
Cut one-fourth pound clear fat pork in one-half inch squares.
Fry out slowly, strain, throw scraps away, then take two good-
sized onions, cut up small, fry in pork fat without browning.
Cut up three-quarters of a quart of potatoes and boil. Take
one quart opened clams, cut off black ends of clams, cut the bal-
ance, only leaving the soft part whole. When potatoes are
cooked add to clams and clam water. Let boil a few minutes,
as cooking clams too long makes them tough; then add onions
and fried-out pork fat and one quart hot rnilk. Season with
salt and pepper.
Fried Clams
Clean your clams, put through a food chopper with about
half as many cracker crumbs as you have clams. Mix all
together and fry in little cakes in hot fat. These will be found
delicious.
Clam Croquettes
Drain a pint of small clams, put them into a double boiler
and let them cook for five minutes. Drain and save the juice
that comes from them. Chop the clams very fine; add enough
milk to the juice to make half a pint, put them over the fire
and thicken it with a tablespoon of butter and three heaping
ones of flour; cook until thick and smooth, add the yolks of
two eggs, cook a minute longer, add the clams and take from
the fire; season with cayenne and salt and a little finely chopped
parsley; mix well, turn out on a platter to cool. When cold
form into balls and dip in egg and bread-crumbs and fry in hot
fat.
Scalloped Clams
Twenty clams, chopped; put in alternate layers of clams,
sliced raw potatoes and bread crumbs. Season each layer of
clams with a little onion, salt, pepper and butter. Put layer
of crumbs on top, pour on liquor from clams. Fill dish with
milk and bake two hours.
Fried Scallops
Clean one quart of scallops, turn into a saucepan and cook
until they begin to shrivel, drain and dry between towels. Sea-
son with salt and pepper; roll in fine crumbs, dip in egg, again
in crumbs and fry two minutes in deep fat, then drain on brown
paper. Serve with sauce tartare.
Fish and Clam Chowders
219
Devilled Clams
Chop fine half a pound of suet, one pound beef off the round,
one quart of clams, two onions. Fry out the suet, add the onions,
when nicely browned put in the meat, then the clams, and three
tablespoons of canned tomatoes; season to taste, salt, pepper
and thyme. When thoroughly cooked fill clam shells with
this mixture, over which sprinkle chopped toast crumbs. Re-
turn to the oven to brown.
Clam Fritters
Twenty clams, chopped fine, one pint of milk, two eggs.
Add the liquor from the clams to the milk; beat up the eggs
and add, with salt and pepper, enough flour for a thin batter;
lastly, add the chopped clams; fry in hot lard, trying a little
first to see if fat and batter are right; a tablespoon makes a
fritter of moderate size. Fry quickly and serve hot. .
Devilled Lobster
Cut rather fine one pound of boiled lobster meat and mix
with one raw egg; put into a saucepan quarter pound of butter
and one tablespoon flour, stir together until well blended, then
add one gill rich cream, season with saltspoon salt and half as
much cayenne. Add a teaspoon of curry powder, one-third
of a nutmeg grated, one onion boiled to a paste, then the lobster
meat. Cook two or three minutes and spread out on a platter
to cool. When cool fill the shells with this mixture, brush over
the surface with beaten egg, cover with breadcrumbs, lay in a
baking pan, put bits of butter on top of each and bake a nice
yellow in a brisk oven. Serve hot as possible.
Shrimp
One can shrimps, dry packed one can peas, one tablespoon
butter, two tablespoons (heaping) flour, one pint milk. Pick
over shrimp and cover with cold water; drain peas and heat
in clear water. Melt butter, stir in flour until well mixed ; add
a little milk, stirring all the time until you have used all the milk
and have a smooth, thick sauce. Drain shrimp and add to sauce.
Let this cook for about ten minutes. Add salt and pepper to
taste — we like a little red pepper. Lastly drain peas and add
to the rest. Mix well and serve at once. Enough for six
persons.
OYSTERS
Creamed Oysters and Macaroni
A pint of cold creamed oysters in a well buttered dish, bits of
cheese and pieces of butter into a cup of hot milk. When cheese
and butter are dissolved turn it over the oysters, cover with
rolled soda biscuits, moistened in hot milk; bake in a well covered
dish, brown before serving.
Creamed Oysters
To sixty-five oysters take one pint of cream and one pint
of milk one large tablespoonful of cornstarch and the same of
butter. Cream butter and flour together on the fire. When smooth,
add the cream and milk, stirring slowly; put the oysters on in
their own juice and skim. These should cook about five minutes.
Dip out oysters from their liquor and add them to the cream.
Last of all, strain the liquor pour in the cream, do not allow it
to boil after putting in the juice, or it will curdle, season with
pepper, salt, a little cayenne.
Oyster Loaves
Stew the oysters in their own liquor, if large cut them.
Roll some butter in flour, add a little mace, thyme, dropped
parsley and anchovies. Scoop out the crumbs of as many
French rolls as there are persons ; allow one' to each ; fry them
in butter. Toss up the oyster with a little cream and the beaten
yolk of an egg; add a little lemon juice. Close up the hole
with the piece of roll taken out. Veal, duck or chicken may be
done in the same manner.
Fried Oysters
Drain the oysters through a sieve, beat up two or three eggs;
have ready some sifted cracker crumbs, seasoned with pepper
and salt. Dip each oyster in the egg and cover well with cracker
crumbs; have the pan hot, and put in an equal portion of lard
and butter. When it boils lay in the oysters carefully. They
require close watching to prevent either burning or too much
cooking. As they are cooked lay them on a soft cloth to drain
near the fire. Serve very hot. Care must be taken that the
fat does not burn.
221
Oysters
223
Oyster Croquettes
Take two dozen oysters, boil them in their own liquor for
five minutes; chop a small piece of onion and one tablespoonful
of parsley very fine. When the oysters have boiled five minutes
strain well and chop them into small pieces. Melt in a saucepan
three ounces of butter; stir in two ounces of flour; add by degrees
one gill of cream; stir until it boils; next add a very little grated
nutmeg and cook two minutes.
Scalloped Oysters
Take medium-sized oysters, wash and strain them through
a colander. Butter a dish. Put in layer of oysters, sprinkle
over some sifted crumbs, a very little salt, pepper, a little
powdered mace, some small pieces of butter; then add another
layer of oysters, crumbs, salt, pepper, mace and small pieces of
butter; repeat this until the dish is full. Be sure the top is
covered with crumbs and pieces of butter; put in a quick oven
to brown. These can be served in shells instead of a dish.
They must be sent to table in the dish in which they were baked.
Devilled Oysters
Chop the oysters fine and season highly with cayenne
pepper and salt. Make a sauce of cream, thickened with butter
and cornstarch or flour; the former is preferable; put the
oysters on to boil ; when cold fill shells — silver, china or oysters —
cover with breadcrumbs and small pieces of butter; put in the
oven to brown.
Oysters Stewed with Celery
Strain one hundred oysters; put the juice on the fire, and
cut up one stalk of celery. Let it simmer for twenty minutes,
then skim out the celery carefully. Rub a teaspoonful of flour
with a quarter of a pound of butter, little mace, pepper and salt
to taste; add this to the juice and let it simmer for a few minutes,
then add the oysters. Let them just scald, and send hot to the
table.
To Pan Oysters
Wash the oysters in a colander with cold water quickly.
Do not let them remain in the water; put a piece of butter
the size of a walnut in a pan or chafing dish; when hot put
in the oysters, season with pepper and salt and dredge three
times with flour; stir frequently and put one or two table-
spoonfuls of cream.
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Stewed Oysters
Drain off the juice from one hundred oysters; put the
juice into a saucepan; let it simmer slowly; skim it carefully;
then rub the yolks of three hard-boiled eggs and one tablespoon-
ful of flour well together; stir this into the juice. Cut into small
pieces a quarter of a pound of butter, and half a tablespoonful
of whole allspice, half a teaspoonful of salt (if the oysters are not
salt), a very little cayenne. Let this simmer for ten minutes; just
before putting in the dish, add the oysters; let them cook for five
minutes. If liked, squeeze the juice of a lemon in before serving.
Oysters a la Creme
Take three or four dozens of medium sized oysters, drain
off the liquor and place them in a cooking vessel with a half pint
of white wine: blanch them over a gentle fire without allowing
them to shrivel. In a farina kettle or double boiler place six
ounces of butter and four of flour; as the butter melts rub it
together with the flour until it forms a smooth paste, add gradu-
ally some of the liquor in which the oysters were blanched
together with a gill of rich milk previously heated ; stir altogether
until it comes to a boil. Then add a pinch of salt, six whole
peppercorns, a pinch of paprika, and the thin rind of a small
lemon; let all cook together on the side of the range for forty
minutes, then add the beaten yolks of four eggs, beat well with a
fork, strain through a sieve and pour into the hot tureen in which
the oysters have been placed and serve. If the resulting sauce
appears too thick when finished, thin it with hot milk to the
desired consistency. This is a very attractive dish for evening
parties or receptions.
Oysters a la vapeur et sur croutes grillees
Wash very carefully some medium sized unopened oysters,
lay them on a wire grater provided with a handle so that they
can easily be removed when done; set this grater into a steamer,
cover it as closely as possible and, when the oysters are opened,
lift them out, take off the flat shell and serve them in the deep
ones. Each guest seasons his oysters according to his individual
taste, with salt, black or red pepper or tomato catsup. Serve
some melted butter separately.
Steamed Oysters on Toast
They must be steamed as for the above, open and put them
into a sautoire with their own juice; season with salt, pepper
and add a little fine butter and serve them in a deep dish over
slices of toasted bread.
Oysters
225
Mock Oyster Soup
Mash one quart of canned tomatoes, through a colander
and boil them for about twenty minutes. Season well with
cayenne pepper and salt. While the tomatoes are boiling add
a half teaspoon of soda and let it ferment. Pour in a quart of
milk and add two crackers rolled fine and two ounces of butter.
Let it boil and serve.
Oysters with Celery
Butter a deep dish and pour into it the oysters with their
own liquor; season with salt and black pepper, and add the heart
stalks of a head of celery cut into thin lengthwise slices and a
few small pieces of fresh butter; cover it over with another dish
and set into a moderate oven for fifteen minutes, then serve.
Oyster Frites
Oysters for frying should be large and fat. Strip as many
as you wish to fry by passing them between the thumb and
forefinger, lay them on a clean napkin to dry. Into a soup
plate or some small dish grate the rind of a large lemon, add half
a teaspoon of salt and saltspoon of white pepper; break into the
dish three whole eggs for each dozen of oysters and beat all
together with a fork. Have at hand a large dish partly filled
with bread crumbs; take two oysters at a time, lay them in the
egg and cover them completely, lift and drain and then place
them into the bread crumbs, breading thoroughly; when all are
covered drop them, two at a time into hot fat and fry them
to a good golden brown ; lift them with a skimmer and place them
on a piece of brown paper and serve as quickly as possible with a
garnishing of parsley.
Oysters with Mushrooms
Drain two dozen oysters; put them in a hot pan. Cook
in one teaspoon of butter until the edges begin to curl; then
remove to a hot dish. Make a sauce by adding to the oyster
liquor the juice from one-half pint of mushrooms, and enough
milk to make a pint. Thicken this with one tablespoon of flour
blended with one tablespoon of butter and cook two minutes.
Add one-half cup of chopped mushrooms, one teaspoon of onion
juice, one-half teaspoon of lemon juice and a little salt. Beat
the yolks of two eggs and stir in. Then add the oysters.
Let the mixture come to a boil and serve at once.
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Poached Oysters
Butter a deep dish, pour into it some oysters with their own
liquor; season with salt, pepper, tomato catsup and tobasco
sauce ; scatter over a few bits of butter, and then set the dish
into a hot oven. Serve as soon as the oysters are poached,
that is as soon as they are firm in the touch.
Baked Oysters
Select large oyster sand wash their shells thoroughly Place
the oysters in a baking pan in a very hot oven, bake until the
shells open, remove the upper shells, add a little butter, salt and
pepper to each oyster, and serve in the under shells.
Oysters
It should always be remembered that oysters are only used
in the months that contain the letter "r".
Oyster Soup
Two quarts fresh oysters, one gallon milk, half a pound
butter, one pound rolled soda biscuits, pepper and salt. Drain
the liquor from the oysters, put the milk and butter into a vessel
and heat gradually. When warm stir in the liquor; do this very
gradually to prevent the milk curdling; then the rolled biscuits.
Let it come to a boil, then add the oysters. In four or five min-
utes, or when the edges of the oysters become curled, season
and serve.
Oyster Stew
Take one pint of oysters and one pint of milk, one table-
spoon of butter, salt and pepper to taste; put the milk on in a
double-boiler; place oysters in a colander and throw over them
one cup of water; after draining a few minutes take oysters
and lay on plate; strain the oyster liquor which has drained
from the oysters; put on to boil, removing the scum and when
clear put in oysters, let them simmer, but not boil, until they
begin to grow plump, and the edges to curl or separate. Strain
the liquor into the milk; then put the oysters into the milk and
serve.
Oyster Fritters
Drain oysters thoroughly. Chop fine, season with salt
and pepper; make a batter of eggs, milk and flour, stir the chopped
oysters into this and fry in hot lard.
Oysters
227
Fried Oysters
Wash the oysters, drain, sprinkle with pepper and salt, and
let stand for a while. Roll first in crumbs, then dip in egg
batter mixed with one tablespoon of milk; roll in crumbs again and
fry in smoking hot lard. Lay on brown paper, as this takes
grease from the oysters; serve with cold slaw or sliced pickles.
Broiled Oysters
Pick over and drain large oysters; dip in melted butter and
fine cracker crumbs; season with salt and pepper. Butter
gridiron (one used for broiling steak, commonly called a broiler) ;
put oysters on closely and broil till the juice flows.
Batter for Oysters
Yolks of two eggs, well beaten; add half a cup of milk and
a little salt, one cup of flour, or enough to make it almost a drop
batter. When ready to use, add the whites of the eggs, beaten
very sitff. If for clams, add lemon juice or vinegar to taste.
This batter will keep for a week.
Oysters de Strand
Put one dozen oysters into a saucepan, one teaspoon of but-
ter, one and one-half teaspoon lemon juice, salt and pepper to
taste. Cook slowly until plump, then add five chopped mush-
rooms. Beat the yolks of three eggs into a little cream (about
one half cup), add to the oysters; only heat one minute. Serve
very hot.
Oysters N.Y. Style
Drain twenty-five oysters, put into a saucepan and bring to
a boil. When cool, drain again, then add two dessertspoons of
butter, put on and let boil, then add rolled bread-crumbs to
thicken. Put this into a patty shell, then lay on each two
oysters, dust a little cayenne and salt to taste, then a layer of
crumbs and a little butter. Brown in oven and serve hot at once.
Oyster Bisque
Put into a saucepan two dessertspoons of butter, one sliced
onion; let it fry but keep it white; put in a dash of salt, curry
powder, and cayenne. Take a second pan, put in eighteen oysters
with the juice; when cooked thicken oyster juice, cut oysters
small. Mix together and serve.
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Oyster Patties
Put into a double-boiler three dessertspoons of butter and
four of flour; a little salt, and pepper; place over fire and melt
and mix, add three half pints of cream or milk. When thick-
ened add one quart of diced chicken and let remain on back of
stove ten minutes. Just before serving, add one quart of small
oysters, well drained; let cook just enough to turn edges. Fill
hot patty shells and serve at once.
Oysters au Chateau
Put a saucepan on with two dessertspoons of butter, when
melted, add one small teaspoon of vinegar. Put twenty-four
oysters in a hot pan; shake well to prevent burning, a little salt
and pepper to taste. When the oysters are cooked (takes about
two minutes) pour the hot butter and vinegar over them. Serve
at once.
Oyster Bouillon
Take five dozen blue points oysters; put into double-boiler,
heat slowly as it is the best way to draw out all the juice. Then
put into a press so as to get every drop of liquor. Put in sauce-
pan again, beating into it the whites of two eggs. Boil two
minutes; take from fire and let stand ten minutes, strain through
a cheesecloth bag. When you wish to serve, season, and add
same quantity of hot milk.
Oysters Rhode Island
Take twenty large oysters; parboil them in their juice; set
aside in a hot dish Then take two dessertspoons of butter, two
cups of cheese chopped fine, a little salt, and a dash of cayenne;
mix all together in double boiler to melt, and while melting
beat three eggs and add them to the oyster liquor. Mix this
slowly with the melted cheese, then add oysters. Serve at once.
Oyster a la Toronto
Take three dozen oysters. Place them in a very hot pan,
adding two dessertspoons of butter, a dash of salt and pepper,
stir until the oysters are cooked ; then add the yolk of one egg
well beaten with a half cup of cream or milk (mixed with the
egg). Add a little sherry (if desired) stir this well and see that
it does not boil. Serve at once when very hot.
Oysters
229
Oysters a la Bermuda
Take two large Bermuda onions, cut in very small pieces,
after allowing them to stand in water twenty minutes; then fry
in two tablespoons of butter until a very light brown; add two
quarts o£ oysters and their juice, season to taste with a little salt
and pepper adding a pinch of cayenne. And serve hot.
Oyster Fritters (Whole)
First strain liquor from oysters and use it to make a batter.
Dip each oyster in the batter and fry, until brown, in a hot fat.
Oyster Hotel de Ann
Take three dessertspoons of melted butter, with one small
slice of onion put in a saucepan, let cook until light brown; then
add one and one-half cups of stewed tomatoes, let thicken, take
one quart of oysters drained and cook one minute; season with
half teaspoon salt, and one drop of tabasco sauce. Serve on
toast.
LOBSTERS
Plain Lobster
The simplest way of serving lobster is by removing the
meat from shell, and arrange in a tasteful manner; or cut it into
small pieces. Let each person season to taste with salt, vinegar,
pepper, oil, or melted butter.
Stewed Lobster
Cut the lobster fine; put in a stewing pan, with a little
milk or cream. Boil up once; add one tablespoonful of butter,
and serve plain or on toasted bread. Cook lobster just long
enough to heat, as longer cooked renders it tough.
Lobster Creamed
To one pint of lobster meat cut fine, make one pint of white
sauce. Season with salt, cayenne and lemon. Heat the lobster
in the sauce, but do not let it boil. Serve on toast.
Curried Lobster
Make a curry sauce and warm the diced lobster in the sauce.
Scalloped Lobster
Season one pint of lobster, cut into dice, with salt, pepper
and cayenne. Mix with one cup of cream sauce, fill the lobster
shells, using the tail shells of two lobsters. Cover the meat
with cracker crumbs, moistened with melted butter. Bake
till the crumbs are brown. Put the two shells together on a
platter. Garnish with parsley. The lobster may also be served
in scallop shells.
Lobster Soup
Melt one tablespoon of butter, then add two tablespoons
of flour; mix well. Add to this the cooked meat of a lobster, a
cup of milk and one of cream, a pint of soup stock, half a cupful
of tomatoes, salt and cayenne to taste. Let boil for a few
minutes, then strain. Put it back on the stove again; add one
tablespoon of butter and when it comes to a boil serve at once.
Lobsters
231
Lobsters a la Creole
Homard A la Creole. — Take two lobsters of about two
pounds each, cut into twelve pieces and saute them over a quick
fire with half as much butter as oil ; add one ounce of chopped
shallot, two of onions, some salt, and pepper, bouquet of parsley;
then moisten with a pint of good consomme and a gill of madeira
wine; add four medium tomatoes, peeled and cut in half, one
green pepper, cut into small bits, and a little curry. Set on
the range and allow cook for fifteen minutes, add some fine herbs.
Boil some rice in water with salt and butter, set it into a buttered
mould and put into the oven for fifteen minutes; then unmould
and serve the rice separately but at the same time as the lobster.
Devilled Lobster
Take the meat from a boiled lobster, chopped fine, season
with ground mustard, salt and pepper, stir well until mixed.
Put it into a porcelain saucepan, cover with just enough water
to keep it from burning, let it boil up once, then stir in two
tablespoons of vinegar and a tablespoon of butter. Let it boil
up again and serve.
Lobster a la Newburg
Cook six lobsters each weighing about two pounds, in boiling
water for twenty-five minutes; when cold detach the bodies
from the tails and cut the latter into slices, put them into a
sautoir, each piece lying flat, and add hot clarified butter; season
with salt and fry lightly on both sides without coloring ; moisten
to their height with good raw cream ; reduce quickly to one half
and then add two or three spoonfuls of maderia wine; boil
the liquid once more only, then remove and thicken with egg
yolks and raw cream ; cook without boiling, adding a little cayenne
and butter; warm it up again without boiling, tossing the
lobster lightly, then arrange the pieces in a vegetable dish and
pour the sauce over. Twelve pounds of lobsters when cooked
yield from two to two and a half pounds of meat and three
to four ounces of lobster coral.
Choice Lobster Recipe
Cut lobster into small pieces, make a white sauce, one quart
of milk, two tablespoons of butter melted, two tablespoons of
flour, saltspoon of cayenne pepper, squeeze of lemon. Pour
over cut lobster and set in oven till a delicate brown.
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Homard Roti a la Diable
Split one lobster in two lengthwise, and range it on a baking
pan; season with salt and cayenne and pour over some melted
butter; bake in a moderate oven for twenty minutes, cover
it over with a maitre d'h6tel butter containing plenty of diluted
mustard. When done serve on a very hot dish, and after
breaking the shells with pincers made for that purpose, remove
the meat and serve them directly on the plates.
Lobster Chowder
Take a good-sized lobster and cut in small pieces, let stand
in one quart of milk about ten minutes. Pare and slice five
potatoes and cook until done, pour off the water and turn
potatoes into the lobster and milk; set on the stove until it comes
to a boil ; add pepper and salt and butter size of egg. Delicious.
Stewed Lobster
Cut the lobster in pieces, about an inch square; place them
in a stew-pan, and over them pour a cup of water. Put in
butter the size of an egg, pepper and salt to taste. Mix also
with it the green dressing of the lobster, and stir it ten minutes
over the fire. Just before taking off, add two wine glasses of
port or sherry. Let it scald, but not boil.
FRITTERS
Lamb Fritters
Chop a cup of cold cooked lamb. Make a batter of one egg,
well beaten, two-thirds cup of milk, one-quarter teaspoon salt
and one and one-third cups of flour sifted, with one rounding
teaspoon baking powder. Add the chopped lamb and stir well.
Drop from spoon into deep hot lard and fry a nice brown.
Plain Fritters
One pint of milk, two eggs, beaten separately, one teaspoon
baking powder; add a little salt. Fry in hot lard.
Raw Potato Fritters
Peel and grate eight large potatoes. Make a batter of
three eggs and flour enough to work the potatoes sufficiently
for frying. Salt to taste. After thoroughly mixing drop in
boiling lard and fry until done.
Orange Fritters
Peel oranges and slice thin, then dip in a batter made of
one egg, one heaping tablespoon of sugar, a little milk, and flour
enough to make a thin batter; fry in hot lard,- as the oranges
are not good unless cooked very quickly. When brown, put in a
dish and sprinkle with powdered sugar.
Pineapple Fritters
Take one can of pineapple, fry in batter made as for the
orange fritters. Sprinkle sugar over the top and serve.
Boston Fritters
Boil one pint of water, add to it two dessertspoon^? butter.
Mix two cups of flour with cold water, making a paste; add
boiling water, a little at a time, keeping the paste smooth.
Return to kettle and stir constantly to prevent lumping. Beat
six eggs, then add to them a little of the mixture at a time until
it is all well mixed. Beat in order that eggs may not cook
in lumps. When beaten very light, drop the fritters from spoon
into boiling hot lard. To be eaten with syrup.
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Apple Fritters
Pare six good sized apples that are not over ripe. Cut in
round slices. Dip each slice in sugar and ground cinnamon,
mixed. Drop in batter till thickly covered with it. Then drop
in hot dripping and fry a light brown. Take one pint of milk,
add three lightly beaten eggs, a little soda and salt, flour enough
to make a batter about as stiff as ordinary light-cakes.
Potato Fritters
Mash and whip six boiled potatoes, add to them one pint of
cream or milk, flour enough to make a batter as for other
fritters, the yolks of three eggs, and the beaten whites; salt and
fry in butter.
Banana Fritters
Two cups of flour, yolks of three eggs beaten, one cup of
milk and butter size of a walnut, a pinch of salt; beat the
whites until they become very stiff. Stir the batter well ; peel
the bananas, cut in strips; dip them in the batter and fry a light
brown. Sprinkle with powdered sugar and serve hot.
Apple Fritters
Quarter and slice your apples. Make a batter of two eggs,
one cup of milk, a little salt and flour, or the same as for fried
oysters. Put in apples and fry in hot fat, the same as oysters.
Corn Fritters
Grate sweet corn into a dish, and to one pint add one egg,
one teacup of flour, one tablespoon cream, one teaspoon salt;
mix together and fry like oysters.
Peach Fritters
Prepare and fry like apple fritters, using halves or ripe
peaches instead of apples.
Orange Fritters
Prepare and fry as above, using sections of orange in place
of apples.
Blackberry Fritters
Into one and one-half cups of batter mix one cup blackberries
and drop by tablespoons into hot lard; fry to a light brown.
Fritters
235
Corn Fritters
One dozen ears of corn, one teaspoon baking powder, one
cup flour, two eggs, one pint milk, one-half teaspoon salt, two
dashes black pepper. Cut the corn down the centre of each
row of kernels, then with the back of the knife press out the
pulp ; to this pulp add the milk, the yolks of the eggs, and salt,
pepper and flour; beat well. Beat the whites of the eggs to a
stiff froth and stir them and the baking powder carefully into
the mixture. Put lard into a frying pan and when hot drop
the mixture by spoonfuls into it. When brown on one side, turn
and brown the other. Take out with a skimmer, drain on brown
paper and serve very hot.
Apple Fritters
Take large juicy apples, core, peel and cut each apple in
round slices. Prepare batter as for Banana Fritters; dip each
slice in separately; drop in hot fat and fry to a light brown.
Serve immediately with sauce or powdered sugar over them.
Rice Fritters
Two cups flour, two cups milk, two eggs, one-half cup
cooked rice, one teaspoon baking powder, salt, beat yolks
of eggs and rice together, add the milk and the flour in which
the baking powder has been mixed; then the whites of eggs,
well beaten, stirred in very lightly.
Fritters
Four eggs, one quart of milk, one quart of flour, two tea-
spoons of baking powder and 'a little salt. Cook in hot lard
and serve with syrup.
Banana Fritters
Sift a light pint of flour, take from it a light pint, sift two or
three times witht wo teaspoons baking powder. To this add a
saltspoon of salt, two eggs whipped very light, two tablespoons
of sugar, and three-quarters of a cup of rich milk. Rub through
the flour first a dessertspoon of butter. Beat all to a smooth
light batter. Slice bananas into four lengthwise strips, dip each
slice into the batter and fry a golden brown. Sauce: Stir to
a cream half a cup of butter, one cup of sugar, a well beaten
egg and two tablespoons of fruit syrup, or flavor to taste with
fresh orange or lemon juice.
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Corn Fritters
Take ears of corn left over, or one can, yolks of two eggs,
a little salt and pepper, one tablespoon flour, or more if necessary;
add well-beaten whites of two eggs; mix all well together and
drop in hot fat.
Mexican Apple Fritters
One cup flour, two tablespoons sugar, one teaspoon baking
powder; sift all together; one- third cup of milk, one egg and
a little salt; cut two apples into small pieces; pour egg and
milk into the dry mixture and beat well; drop into hot fat until
brown.
CROQUETTES
Sweetbread Croquettes
Take two pairs of sweetbreads and three-quarters pint
cream, a little pepper and salt to taste, five tablespoons mush-
rooms and three tablespoons butter, one and a half tablespoons
flour, one dessertspoon lemon juice and two eggs ; scald thoroughly
the sweetbreads for about ten minutes and chop very fine;
also chop mushrooms; mix all together and season; heat cream,-
drop in hot fat and brown.
Beef Croquettes
One and a half pounds chopped beef, one cup of chopped
stale bread, one egg, salt and pepper; mix all together; make
into small cakes and fry in hot beef dripping.
Meat Croquettes
One cup of sweet milk, one-half cup of chopped crackers
cooked in milk on back of stove until soft, one cup of meat
chopped fine, one egg, salt and pepper to taste, one onion chopped
fine, dip in beaten egg, roll in crackers or corn meal, fry a nice
brown in buttered pan.
Meat Croquettes
One pint of milk, one pint chopped meat; thicken the milk
with three tablespoons of flour; season with onion, butter, salt,
mace; after it is cooked stir in an egg; add chopped meat till
moist, let it get cold and then dip into cracker crumbs or bread
crumbs and fry like doughnuts.
Beef and Rice Croquettes
Mix one cup of raw beef from the top of the round, chopped
fine, with one-third cup washed rice; add half a teaspoon of
pepper and a dash of cayenne. Cook a cabbage in boiling
salted water two or three minutes, so that the leaves may be
pliable and removed from the head in perfect condition. Re-
move the leaves, one by one, and in each wrap a rounding tea-
spoon of the beef and rice. Lay the croquettes in a baking-dish,
and bake one hour in a moderate oven. Serve arranged on a
dish with the tomato sauce poured around them. If the sauce
becomes too thick in cooking, dilute with stock or water.
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Chicken or Turkey Croquettes
Scald cup of rich milk in double boiler, add one tablespoon
of butter and two of flour, rubbed smoothly together, and stir
until thick; season to taste and add beaten yolks of two eggs;
add pint cold chopped chicken or turkey and set away until
cold; flour the hands and mould, dipping each croquette in
slightly beaten egg, then in bread crumbs, and fry in smoking hot
lard.
Baked Croquettes
One pound of round steak, one pint sweet milk, one cup
flour, one egg, salt and pepper. Chop steak; beat egg very
light, then add milk and pour on the flour gradually, beating
smooth; butter a two-quart dish, put the meat in dish and
season well, and over it pour the batter; bake an hour in a mod-
erate oven. Serve hot.
Chicken Croquettes
Eight pounds chicken chopped fine, one pint milk heated
in a double boiler with a piece of butter the size of a large egg;
add three tablespoons of flour. When thick mix the cayenne
pepper; mix well with the beaten eggs; roll out and dip first
in beaten egg, then in chopped crackers, and then fry.
Queen City Croquettes
Take one cup cold cooked chicken; season with a little
salt, celery salt and a dish of cayenne, half a teaspoon lernon
juice, half of onion juice, one cup of cream; blend all together
and roll in soda biscuit crumbs and fry in boiling lard.
Salmon Croquettes
Put three tablespoons butter in sauce-pan, melt, add one-
third cup flour and blend thoroughly, gradually pouring on
one cup scalded milk; mix slowly and thoroughly; now add
half a spoon salt and a dash of pepper, also a little cayenne.
Take three-quarters of a cup of cream, adding one cup of cooked
salmon, half a teaspoon of lemon juice, and whip all together
smooth; when cool, dip in egg crumbs and fry in hot fat.
FISH AND FISH SAUCES
Remarks on Fish
Fresh fish are best when just taken from the water. They
are fresh when the eyes are clear, the fins stiff, the gills red,
and hard to open. Unless fish have been frozen or have in-
habited muddy streams they should not be soaked. If frozen,
soak them in ice-cold water to thaw. If they have inhabited
muddy streams, after they have been cut up soak them in strong
salt water. A fish or part of a fish of less than three pounds'
weight except rockfish is too small for boiling. Exact time
for boiling fish cannot be given, as much depends upon the size
and kind. A piece of fresh cod weighing three pounds will
cook in from eighteen to twenty minutes. Salmon should be
allowed a longer time, while six or seven minutes per pound
will be enough for sheepshead, rockfish, etc. Mackerel need
from ten to twelve minutes; herring and many other kinds
of fish scarcely half so long. As a general rule fish with white
flesh require less time for boiling than fish with dark flesh. It
requires experience to know exactly how long to boil a fish,
although it is claimed that by putting salt and vinegar into
the water six minutes to the pound is enough for all kinds of
fish, thick or thin. Care must be taken that the fish is not
underdone, but if boiled too much or allowed to remain too long
in the water it will be insipid. The fish is done when the meat
separates easily from the backbone. Test with a fork.
To Prepare Fish
Scrape off the scales, remove the entrails, etc., thoroughly
wash the fish inside and out in cold water, and wipe it dry
immediately with a cloth, inside and out. If the pot is small
for the fish, skewer the tail into the mouth, then tie or pin the
fish up in a clean towel or cloth and it is ready for boiling.
Fried Fish
Small fish should be fried whole. Large fish should be cut
up. Clean and wipe the fish dry, rub it over with dry sifted
flour, or better, dip it into well-beaten egg and then into bread
crumbs or rolled cracker. Put into a frying pan enough dripping
to well cover the fish. When this is hot put in the fish ^nd fry
both sides a clear golden brown, Just as the fish is turning
brown sprinkle it lightly with pepper and salt. When cooked
serve in a hot dish. Roes may be prepared and fried as above.
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Boiled Fish
Put the flesh into enough boiling water to cover it about
an inch, with two tablespoons of salt and four tablespoons of
vinegar to a piece of fish of about five pounds weight. Simmer
steadily until done. When cooked take up the fish, remove
the cloth carefully, put the fish into a hot dish, pour a hot fish
sauce over it and serve, or send the sauce to table in a separate
dish. To boil the roes, wash and wipe with a soft cloth. Put
them inside the fish, tied with a thread of light twine, and
boil as above; or they may be boiled separately wrapped in a
cloth.
Baked Fish
Any fish may be baked, provided it is large enough to admit
of being stuffed. A fish of five or six pounds when stuffed will
take from forty to fifty minutes to bake. To prevent scorching
place over it a well-greased paper. Prepare a stuffing of bread
crumbs, with sufficient butter, lard, or beef dripping to make
the mixture moist. Season with pepper, salt, a little summer
savory, thyme or sage. Clean and wipe the fish dry, put in the
stuffing lightly, and sew up the opening. Lay the fish in a
baking pan; run it over with butter, lard, or beef dripping;
dredge with flour, bread crumbs, or rolled cracker; spread
on the upper side a few thin slices of raw onion and sprinkle
them with salt and pepper; or instead of dredging lay thin
slices or strips of fat salt pork or bacon on the sliced onion,
and above the seasoning. Put into the pan a half pint of stock
or beef dripping, taking care that a part of it gets under the
fish to keep it from adhering to the pan. Bake in a hot oven.
Baste very frequently and serve with a fish-gravy. Tomatoes
laid on the onions and above the seasoning add to the taste
and flavor. It may be eaten cold.
Baked Fish
Take any kind of nice fish large enough to bake; when
clean, dry with a cloth and fill with a dressing made of four or
five hard boiled eggs chopped fine, bread crumb, salt, pepper,
and a little parsley and onion if liked; tie it well with cords to
keep dressing in; put in a baking pan with a little water, and
bake. Be sure to keep quite moist while cooking by basting
often; sauce made of four or five hard boiled eggs, mashed, half
a cup of vinegar, one teaspoon of butter, two tablespoonfuls of
sugar, pepper, salt, let this cook until thick; pour over fish and
serve.
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Fish and Fish Sauces
243
Fish Pie
One pound boiled cod, piece of butter size of egg, one egg,
one-half cup bread crumbs, one teaspoon flour, one good cup of
milk, pepper and salt and a little minced parsley if you have it.
Chop the cod, make a custard with the yolk of the egg, milk and
flour. Pour it over the fish and bread crumbs. Mix together
and add the butter and seasoning. Whisk up the white of egg
and add. Bake in a hot oven half an hour.
Fish Balls
One cup salt fish, two cups raw potatoes cut in pieces,
cooked together. When done put through sieve and add one
egg. Fry in deep fat.
Codfish Cakes
Cover one cup of shredded codfish and two cups of diced
raw potatoes with boiling water and cook gently until potatoes
are tender, then drain; mash and add one tablespoon of butter,
a little white pepper and one beaten egg.
Salt Codfish Hash
One- third fish (cooked), two-thirds mashed potato worked
light with butter and milk. Chop the cooked fish fine, then
mash and work it as fine as possible. This done, work the
potato gradually and thoroughly into the fish; mix in enough
milk to make the mixture as soft as mashed potato. While
working the mixture, season it with butter .and pepper; also salt
if necessary. Put it into a pot and heat it, constantly stirring
it. Put into a frying pan enough butter or beef dripping so that
when melted it will just cover the bottom of the pan; when this
is hot press the hash into it firmly and fry very gently; when the
lower side becomes brown turn it out without breaking into a
hot dish, and serve.
Boiled Salt Mackerel
Wash the fish and soak it, skin side uppermost, in cold
water eight or ten hours. If very salty a longer time will be
required to soak. Put the fish into a shallow pan, skin side upper-
most; cover with cold water; boil gently. It should cook in
fifteen or twenty minutes. When cooked take it up carefully,
drain well; put it in a hot dish skin side down. Pepper and but-
ter upper side, and serve.
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The Toronto Cook Book
Baked Bluefish
Have the fish cut into thick pieces, stand each piece upon
end and lay a slice of fat pork on each piece. Place in pan and
put a little pepper, salt and sprinkle a little flour over all, add a
little water and bake.
Broiled Salt Mackerel
Wash and soak the fish in cold water for twelve or fourteen
hours. This amount of soaking will make it sodden ; hang it up
by the head to drip for eight or ten hours before cooking. Wipe
it clean and heat the gridiron on a bed of live coals (wood coals
are the best) ; then grease it well with a piece of salt pork or bacon ;
lay the fish on the gridiron, skin side uppermost. Broil brown;
turn carefully; separate with a knife any part of it which sticks
to the gridiron, and brown the other side. When cooked, take
it up carefully, put it in a hot dish, skin side down, distribute
small lumps of butter on its upper side, sprinkle with pepper,
put it in the oven for a few minutes to let the butter soak in, and
serve.
Baked Shad
Scrape free from all scales, make a short opening down the
belly, and take out the insides. Wash well, inside and out, and
immediately wipe dry with a clean towel. Rub it well with
salt. Make a dressing of one cup of stale bread crumbs, one
tablespoon of chopped parsley, a half teaspoon of salt, and a
little black pepper. Mix well and stuff the body of the fish and
sew it up with soft yarn. Now score one side of the fish with a
sharp knife, making the scores about one inch apart, and put a
strip of salt pork in each gash. Place it in the bottom of a baking
pan and dredge thickly with salt, pepper and flour; cover bottom
of the pan with boiling water and put into a hot oven. Bake
fifteen minutes to every pound of fish, basting every ten minutes
with gravy on the pan. As the water evaporates, add more to
again cover the bottom of the pan. Garnish with slices of
lemon, fried potato balls, and parsley. When done, loosen it
carefully and slide it into the dish.
Baked Halibut (Creole Style)
Get thick square piece of halibut or other fish if preferred.
Wash and lay on baking dish. Season with salt and pepper.
Chop piece of white garlic size of a bean and strew over fish, then
pour on cup of fresh or canned tomatoes. Bake until the flakes
separate. Dish without breaking.
Fish and Fish Sauces
245
Block Island Baked Bluefish
Stuff and bake, allowing twelve minutes to each pound, and
serve with a cream gravy, made by blending one tablespoon each
of flour and butter, and adding one cup water taken from the
pan fish has been baked in. Season with salt and pepper; add
one gill of cream and a pinch of soda. Bring to boiling point
and serve.
Boiled Salmon, Egg Sauce
Take a salmon steak cut rather thick, tie with a string and
place in boiling salt water and cook until tender. Place on a
hot plate and pour over it a sauce made as follows: Rub two
tablespoons of soft butter with one large tablespoon of flour in
small stew-pan, add a coffee cup of milk, and stir till it thickens;
season with pepper and salt and stir in lightly three hard-boiled
eggs, cut in large slices.
Fish Croquettes — Tomato Mayonnaise
With a silver fork pick fine, enough flesh left from a boiled
or baked fish to measure one and a half cups. Melt quarter cup
of butter; cook in it until yellowed slightly two slices of onion,
then add another cup flour, half a teaspoon of salt, and a dash
of paprika and, when thoroughly blended, one cup of milk or
white stock and one-third cup of cream. Stock made from the
head and trimmings of a fish, or the water in which the fish was
cooked, flavored with vegetables, is particularly good. Strain
the sauce and beat into it an egg, beaten light without separating,
or use simply the yolk of an egg. Stir over the fire, without
boiling, until the egg is set, then mix in the prepared fish. Turn
the mixture on to an agate plate and set aside to become cold,
roll in crumbs, cover with a beaten egg, diluted with two or
three tablespoons of cold water, and again roll in crumbs. Fry
in deep fat; drain on soft paper and serve at once with cucum-
bers seasoned with French dressing; or when cucumbers are out
of season, with mayonnaise dressing mixed with an equal bulk
of thick tomato sauce.
Devilled Fish
One cup cold cooked fish, one teaspoon parsley, two hard-
boiled eggs, chopped fine, pepper and salt. Put lightly in cups
and add milk enough to come almost to the top of fish. Sprinkle
with bread crumbs and a little butter. Bake twenty minutes
and serve in cups.
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Planked Shad
Use a new oak plank every season. Have it the same size
as the oven and about two inches thick. Use a large roe shad,
the larger the better. Open the shad down the back, and lay
it with the skin next the board. Season with pepper and salt,
and bake about three-quarters of an hour. Fry the roe in a
little butter and lard, and place just where it belongs in the fish
after it comes out of the oven. Use potato-dice, hard-boiled
eggs and parsley for garnishing.
Salmon Loaf
One- can of salmon, two eggs well whipped, four tablespoons
of melted butter, half cup of cracker crumbs, pepper and salt;
serve with tomato sauce. Steam one hour.
Tomato Sauce — Stew one-half a can of tomatoes and half
a small onion for ten minutes. Rub through a strainer, cook
one tablespoon butter and one of flour in saucepan; add the
strained tomatoes, salt and pepper and pinch of sugar. — Mrs. F.
Judd. Kennedy
Finnan Haddie
Remove fins, tail and skin, loosening the skin at edges and
pulling first from tail end. Cut in half lengthwise and lay in
saucepan. Pour over it boiling water and simmer eight minutes;
drain and add fresh water. Simmer ten minutes longer. Drain
and add a cup of milk. When the milk boils, remove the fish to
serving platter; add a lump of butter to the milk and when butter
is melted pour together over the fish for serving.
Bass a la Creole
Into a saucepan put a heaping tablespoon of butter. Melt
but do not let it brown. Add half an onion cut fine. Let sim-
mer a minute, then add one cup of tomatoes (canned), three
sprigs of parsley chopped fine, and one tablespoon of flour; let
cook for fifteen minutes. Take a small bass, cut it into two-
inch pieces, see that all the bones are out and add the fish to the
soup; let all simmer for about twenty minutes; then serve.
Fish Croquettes
Take cold fish of any kind, separate from the bone, chop
fine, add a little seasoning, an egg, a very little milk and a tea-
spoon of flour; brush with egg, roll with bread crumbs and fry
brown in hot lard.
Fish and Fish Sauces
247
Salmon Croquettes
Take one cup cream, one can salmon, two tablespoons but-
ter, one dessert spoon of flour, two eggs, pepper and salt; cream
butter and flour together, Place cream in saucepan and let
come to boil ; then pour over well-beaten egg. When cold make
into croquettes, dipped in one beaten egg; roll in cracker crumbs
and fry.
Salmon Loaf
One can salmon picked fine, soda biscuit crumbs, two table-
spoons butter, two and a half tablespoons flour, one and a half
pints of milk. Grease a baking dish, put in a thin layer of chopped
crackers, then a layer of the salmon, then a layer of the dressing
and so on until you have two layers of each, with a dressing on
top. Then take a cup of fine chopped crackers and sprinkle over
top. Salt to taste; bake two hours in slow oven.
Dressing — Melt two good tablespoons butter, stir into it
two and a half tablespoons of flour, then add one and a half pints
of milk; boil until thick.
Salmon Puffs
Remove the skin and bones from one large can of salmon,
pick the fish fine and add to it a tablespoon of melted butter and
half a cup of bread crumbs; salt and pepper, also a dessertspoon
lemon juice and two well-beaten eggs; mix well and put in cups;
set the cups at once in a pan of hot water, the water coming to
within an inch or so of the top of the cups. Bake for half an
hour in a hot oven ; turn out and cover with egg sauce.
Fish Balls
Take a cup of salt fish, chopped fine, and two cups of pota-
toes peeled and cut fine, boil together. When the potatoes are
done, mash, add one egg, a small piece of butter, then make into
balls.
Codfish Balls
Twelve potatoes, one pound of chopped codfish; freshen the
fish over night, or boil it up and pour off the water until it is
fresh enough; mash the potatoes and fish together; add butter
milk until the proper consistency to mould nicely with the hands
into small balls; roll in flour or chopped crackers and fry in hot
lard or butter until a nice brown.
15
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The Toronto Cook Book
Timbales of Halibut
Remove skin and bone from about a pound of halibut, then
chop the fish fine ; there should be about two cups of the chopped
fish. Add a teaspoon of salt and a dash of white pepper or
paprika, then, one at a time, beat in four eggs, beating the mix-
ture smooth between each addition, then beat in gradually one
pint of cream. Turn the mixture into buttered timbales moulds,
individual size, set on a fold of paper in a dish of hot water and
cook in the oven until the centre is firm. It will take fifteen or
twenty minutes to cook. Serve with any fish sauce.
Halibut Cutlets
Chop one solid pound of raw halibut, cream half a cup of
butter and to it add, gradually, the chopped fish; season with a
teaspoon of salt and a half a teaspoon of white pepper; set on ice,
or in a cold place, to become firm, then form into cutlets, egg-
and-bread crumb and fry in deep fat slowly for about ten
minutes.
Creamed Finnan Haddie
Put fish in a baking pan, cover with cold water, and after
soaking bring the water to a boil. Set on the back of the range
to simmer for one-half hour. Drain, rinse, and with a fork
separate the fish into flakes. To one cup of fish, add one cup of
white sauce. Bring to a boil; season with salt, pepper and a
liberal quantity of paprika.
Ruth Fish
Take a cupful of any cold cooked fish ; pick it over carefully ;
season with salt and pepper. Add a tablespoon of chopped
parsley and enough white sauce to make it boil together. Butter
ruth moulds, turn the fish in, stand them in a pan of hot water
and bake in the oven for half an hour.
Baked Salt Mackerel
Wash a salt mackerel well and soak it over night in cold
water, laying it with the skin side upward. In the morning lay
fish on its back in a shallow baking tin not too large for the fish,
and pour over it one pint of. milk. Bake twenty-five minutes in
a hot oven, stirring into the milk at the end of twenty minutes
one tablespoon each of flour and butter, and a sprinkling of
pepper, all rubbed together in a smooth paste. Serve with the
thickened milk poured around the fish.
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Fish and Fish Sauces 249
Turbot a la Creme
Procure a nice fresh fish, boiled, and the bones picked out;
season with salt and pepper ; to one quart of milk add a good tea-
cup of flour; put with this a sprig of thyme, a small bunch of
parsley, four or five small onions, salt a small quantity of white
pepper. Place this on the stove, make into a paste; then re-
move, and add half a pound of butter and yolks of two eggs.
Mix well, and pass through a sieve; pour some of this sauce into
a baking dish, then a layer of the fish alternately until it is all
used. Pour some of this sauce on the top, and lastly put a layer
of grated cheese and bread crumb. Bake thirty or forty
minutes.
Bass with Dutch Sauce
Take the bass and tie it in a cloth, after cleaning and wiping
it dry. Lay it in a fish kettle, cover it with cold water and two
tablespoons of vinegar, salt, an onion, a piece of celery and a
little parsley. Let it boil and then put it to one side to just
simmer. Serve it with Dutch sauce.
Sauce — Put three yolks of eggs in a saucepan ; add a dessert-
spoon of flour, two tablespoons of butter, a pinch of salt and a
dash of nutmeg ; moisten it with a quarter of a pint of cold water
and stir over the fire until just ready to boil. Put the saucepan
to one side and add, by degrees, a tablespoon of butter, stirring
all the time. Add the juice of a lemon and serve.
Broiled Fresh Mackerel
Clean, wash and wipe dry. Split it open, sprinkle slightly
with salt, lay it in a buttered gridiron and broil the inside first,
then turn and do the other. When cooked lay it on a platter,
butter it well and sprinkle chopped parsley over; let it stand in
the oven to melt the butter and serve.
Salmon Pie
Take one can of salmon and one pint of oysters. Cover the
bottom of a baking dish with small pieces of the salmon, season
with salt and pepper; then put a layer of oysters, season and put
bits of butter over; continue until the dish is full. Pour in the
oyster juice and cover the dish with a light paste.
SAUCES FOR FISH
Drawn Butter Sauce (for Boiled Fish)
One pint of boiling water, two tablespoons butter, two
tablespoons sifted flour, pepper and salt. Put a saucepan on
the fire; put in the butter and flour; mix them with a spoon
(wooden one is preferable) into a smooth paste ; pour over very
gradually the boiling water, stirring it well in. Boil up once,
season, and serve. If an acid taste is desired, add a few drops
of vinegar.
Pickle Sauce
Add to a drawn butter sauce two or more tablespoons of
minced pickled cucumbers.
Gravy for Baked Fish
After the fish is taken from the pan put the pan on the fire
and stir into it gradually two tablespoons of blended brown flour.
Boil up once, season with pepper and salt, remove any black
specks, and pour it over the fish.
White Sauce
Put two tablespoons of butter in saucepan, stir until bub-
bling, add two tablespoons of flour, one-half teaspoon salt and
a little pepper. Stir thoroughly until blended. Pour on grad-
ually two cups of warm milk, adding about one- third at a time,
beating constantly until smooth and creamy.
Brown Sauce
Put into a saucepan a tablespoon of chopped onion and one
of butter. When both are brown, add a tablespoon of flour and
allow that to become brown also. Stir constantly. Pour in a
cup of brown stock and cook until the sauce has thickened suffi-
ciently. Strain to remove particles of onion and season with
pepper and salt.
Fish and Fish Sauces
251
Brown Sauce
Put one cup of butter into a saucepan, add one slice of carrot,
one of onion, a sprig of parsley, and six peppercorns. Cook until
the butter is browned but not burned. Stir in six tablespoons
of flour and, when well browned, add gradually two cups of
brown stock. When at boiling point, remove, strain, and season
with pepper and salt.
Boiled Egg Sauce
Add to a drawn butter sauce two minced hard-boiled eggs.
Sauce a la Garlic
Two tablespoons of butter, two of chopped bacon, three each
of chopped onion, carrot and celery, one clove of garlic, one bay
leaf and one sprig each of thyme and parsley. Cook slowly
twenty minutes; add three gills of vinegar, one of water, one
teaspoon of salt and one-half teaspoon of pepper ; simmer twenty
minutes, strain and cool. Use to season fish either before or
after cooking.
VEGETABLES
Boiled Potatoes
Wash, pare and allow to stand in water always before
boiling. If preparing for scalloped or French-fried, place in
water in same way, and before cooking, dry well with a nice
clean cloth. The rule is that potatoes should be boiled in cold
water, well salted. (This is a privilege the housewife has to
decide.) Mealy potatoes should always be plunged into boiling
hot water and boiled very slowly, and should be drained immedi-
ately they are cooked. All potatoes should be boiled in double
the quantity of water, as the greater amount of water holds the
heat; potatoes boil more quickly and are much nicer. It should
always be remembered that potatoes should not be boiled too
rapidly. When done, set on stove, removing cover of saucepan
in order for the steam to escape. They must be tightly covered
while boiling.
Scalloped Potatoes
Slice raw potatoes thin and allow to stand few minutes in
water, drying well before placing in baking dish. Sprinkle
pepper, salt and butter over each layer, with a little dash of
flour in centre. Pour over milk or milk and cream, as preferred,
allowing to bake in slow oven according to quantity.
How to Cook New Potatoes
First scrape, immerse in cold water, place in boiling water
and allow to cook for fifteen or twenty minutes. Drain and
allow to dry for few minutes on back of stove.
Saratoga Chips
Peel and slice raw potatoes as thinly as possible, either with
knife or potato slicer; place in cold water to keep from turning
black; when all are sliced, place on cloth to dry; have ready
deep kettle with boiling lard ; drop in few at a time ; salt as they
are taken from the fat; have colander ready with large brown
paper to absorb the grease. Anyone who has ever had the
privilege of visiting Revere Beach, Boston, can quite appreciate
the meaning of the words "Saratoga Chips," for this is the
original home, and from there have been snipped many, many
barrels to be served with fish dinners.
Vegetables
253
Baked Potatoes
Select nice large potatoes. See that they are well- washed
and without spots; place in a moderate oven, and allow to bake
about one hour, as too hot an oven will bake skins very hard and
not cook the centre. When done, if pinched they will burst
open. Place in the centre, butter and salt. These are delicious
eaten with a spoon from shell, and is one of the most wholesome
ways of cooking potatoes.
Boston Lyonnaise Potatoes
Take about ten sliced cold boiled potatoes, two very finely
chopped onions, one teaspoon parsley, one tablespoon butter;
place butter in saucepan; when hot, put in chopped onions,
frying to a light brown, but don't let burn; add potatoes, stirring
constantly until a light brown, then mix parsley, and serve hot.
Potatoes and Cheese
Take cold boiled potatoes, cut into dices, place in pan with
fresh butter, a little parsley and cheese chopped fine; add pepper,
salt and a little vinegar; warm and serve while hot.
Creamed Potatoes
Take cold left-over potatoes, cut into small dice-shaped
pieces, place in double boiler and cover with milk. Cook until
potatoes have absorbed all the milk; add a little butter, pepper
and salt; when done, sprinkle over a little paprika; parsley may
also be added if desired.
Mashed Potatoes
Boil, drain, season with salt, add a little milk, butter, and salt
if necessary; mash until no lumps remain, then whip for five
solid minutes with a silver fork, or until they become very
white. Serve immediately. The secret in serving mashed
potatoes is to have them very light.
French Fried Potatoes
Pare and cut the potatoes in lengthwise strips, dry well
with a cloth and place in boiling lard and fry until a light brown ;
lift out and place on brown paper to absorb the fat, then sprinkle
well with salt before serving. If carefully done, these will be
delicious.
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Another Delicious Way
Pare and slice, put in frying pan with a few pieces of salt
pork, season with salt and pepper; pour over them half a cup of
milk and a half cup water; bake in hot oven. A large quantity
may be done this way by increasing the ingredients.
Potatoes a l'ltalienne
Take cold boiled potatoes, mash until perfectly smooth,
season with salt and pepper; warm in two tablespoons butter
and a few tablespoons of cream; then let cool and roll into balls,
sprinkling with crushed vermicelli; drop into hot lard and fry
a light brown.
Sweet Potatoes
(Baked or Sliced)
Steam until done, remove skin carefully and cut in slices
an inch thick, and pour over them a syrup made of butter and
sugar of equal parts; serve when hot.
Baked — Wash and dry the potatoes, place in moderate oven
and allow to bake thirty minutes.
Cold boiled sweet potatoes are delicious fried in slices.
* Tomatoes a la Creme
Take one can of tomatoes, stir until perfectly smooth;
season with salt and pepper, add two tablespoons butter; just
before taking from fire, stir in a cup and a half of cream mixed
with a dessertspoon flour. Do not let boil after flour has been
put in; serve when hot.
Scalloped Tomatoes
Have ready bread crumbs, select ripe tomatoes, slice and
place in dish, alternate layers of tomatoes, salt, pepper, butter
and bread crumbs and a little sugar. Bake for about one hour
in a moderate oven. When using fresh tomatoes, always boil
before scalloping.
Stewed Tomatoes
After skinning tomatoes, place in stewpan and allow to
cook fifteen minutes slowly, then season with salt, pepper and
butter, and a little sugar, then cook again for fifteen minutes;
thicken if desired. Tomatoes should always be boiled one-half
hour before using, whether they be canned or raw.
Vegetables
255
Baked Tomatoes
Take about six tomatoes, cut off top, remove pulp and seeds;
then take one and a half cups bread crumbs, one onion chopped
fine, two tablespoons butter, season with salt and pepper; mix
well together; fill cells of each piece with this dressing. Place
on tops, tieing if necessary, then place in pan with a little butter
and a cup of water ; bake in a moderate oven until soft ; serve on
hot dish.
Broiled Tomatoes
Wash and wipe dry large, firm tomatoes; put on hot gridiron.
If you haven't a coal range, place in broiling oven under gas with
top side up; while browning, turn constantly. Place on hot
dish and serve at once, seasoning with melted butter, pepper
and salt.
Fried Tomatoes
Cut in slices about one inch thick after peeling, dip each slice
in flour, then into beaten egg, season with salt and pepper, and
fry in hot dripping. Serve with a little warm cream if desired.
Boiled Onions
Let soak in cold water for couple of hours, then place in
well-salted boiling water and cook one hour. Keep tightly
covered. When done, drain thoroughly, then pour over a cup
of rich milk with butter, pepper and salt and allow to simmer
gently for about one minute.
Stuffed Spanish Onions
Peel and parboil three large Spanish onions, pick out the
centre with fork, then take any kind of finely chopped meat;
season with pepper and salt, fill cavity and lay on top a thin slice
of fat pork; then spread over a teaspoon of sugar; add four
tablespoons of stock, cover closely and cook over a moderate
fire for about three-quarters of an hour. Remove pork, place on
hot serving dish, and pour over gravy, with chopped mushrooms
and parsley which have been cooked separately in drawn butter.
Corn to Boil
Always select young corn for boiling. Drop in boiling water
which has been salted; boil about fifteen minutes; serve on cob,
season with butter, pepper and salt.
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Baked Onions
Wash and skin six large onions, boil for one-half hour; drain
and pick out hearts with silver fork; chop fine with a little cold
ham, chicken or bacon; mix with bread crumbs and season with
pepper and salt, then moisten with cream. Stuff onion, put into
baking pan with a little water and cook in slow oven until tender,
basting constantly with melted butter.
Stewed Onions
Take small onions, skin and place in cold water; let stand
couple of hours, then put on to boil; when tender, drain off
water, add a cup of milk and season with butter, pepper and
salt.
Fried Corn
Take about one dozen ears corn, grate and scrape well, beat
two eggs until very light, add two tablespoons of flour, one of
sweet milk, pepper and salt to taste, mix well together and fry
same as patties.
Cauliflower
Place in basin of water, top side down, and allow to stand
for two or three hours, then wash carefully so as not to break off
sprouts, removing all the outside leaves ; plunge into boiling water
well salted; when done serve with a white sauce or cream.
Creamed cauliflower is cooked in the same way, adding when
done two cups of cream.
Spinach
This vegetable must be very carefully washed. Place in
kettle, sprinkle with salt, and let boil in its own steam, as spinach
does not require water. Keep tightly covered and boil about
thirty minutes. When done, drain, season with pepper, salt and
butter, and garnish with hard-boiled eggs. Serve hot.
Spinach a la Creme
This is cooked as above. When done, take two tablespoons
butter, a little nutmeg and stir over fire until warm, but do not
allow to become oily; add one cup cream and a tablespoon
powdered sugar, stirring the whole constantly over fire; after
removing from fire, place spinach in dish and pour over cream.
Serve hot.
Vegetables
257
Asparagus
Cut stalks in equal lengths and boil in water with a little salt
until tender. Prepare some nicely toasted bread, lay the
asparagus on the toast and season with butter, salt and pepper,
or pour over a little cream which has been scalded.
, Boiled Parsnips
Parsnips when large require boiling for one and a half hours.
When done, split in halves, or they may be mashed, and serve
with butter and cream or white sauce.
Fried Parsnips
Parsnips are very nice cut lengthwise and fried in butter
until brown.
Early Carrots
Place in water and rub well with hand to remove skin, boil
in salt water until tender; pour over a white sauce with a little
lemon juice, and chopped parsley, if desired.
Boiled Carrots
Peel and boil two hours; cut in round slices and serve with
butter and salt.
Summer Squash
When skin is tender they are nice for cooking; cut up and
cook in a steamer; do not place in water, as it takes from the
flavor; when done be very careful in lifting from steamer so
as not to waste any of the squash; whip together, seasoning
with butter, pepper and salt; add a little cream; serve.
Squash
The best kind of Winter squash is marrow, which should
be pared, cut in small pieces, placed in stew pan and cooked
over slow fire with very little water. When done, mash and serve
with a little butter, pepper and salt.
Celery
Clean and wash heads; split each stock in three or four
strips; let stand few minutes in cold water; drain and place
in refrigerator to become thoroughly chilled ; serve when crisp.
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Stewed Celery
Take ends of celery cut in small pieces and stew; when
tender, add cream, butter and very little flour; season with
pepper and salt. A little nutmeg may be added if desired.
Spaghetti
Take a handful of long sticks^ plunge into boiling salt
water; boil until tender, drain, pour cold water over and serve
with cream or tomato sauce, cheese and crumbs. The ingre-
dients should all be placed in saucepan and allowed to become
hot. This is delicious.
String Beans
Break off ends and string break into small pieces, and boil.
If the beans are tender they will cook in one hour; when done,
add salt and pepper to taste; serve with butter.
Lima Beans
Boil until tender, season with butter and salt; serve with
cream.
Peas
Peas should never be washed after taken from pod. When
shelling care should be taken to avoid getting any dirt or bits
of pod mixed with them. Cook peas in only enough water to keep
from burning. If early peas, they will take twenty minutes
to cook; if older crop, twenty-five to thirty minutes. When
done, drain and stir in enough butter to make them rich ; season
with pepper and salt. Serve.
Steamed Peas
The most delicious way of cooking green peas is to place
them in a steamer. It will require to cook about thirty minutes.
When tender, season with pepper and salt. They are very
nice served with hot milk or cream.
Green Peas
Put the peas into boiling water with some salt ; boil briskly
twenty minutes, and when done drain them, and serve with
butter.
Vegetables
259
Beets
Wash beets well and take great care not to break the fibres,
if broken the beets lose their color in the boiling. Have boiling
water, well salted, ready and drop in beets; boil from one
to three hours. Serve hot and season with butter, pepper
and salt; when cold, serve with vinegar, unless to be used as
salad.
Cabbage
Much care should be taken in preparing cabbage for boiling.
Place cabbage tops down in water, allowing to stand for two
or three hours, as insects are frequently found in its leaves.
This treatment will free the cabbage of same. Cut in quarters
and allow to boil one hour. This vegetable should not boil
too long. Drain through colander and serve with drawn butter.
Stuffed Cabbage
Take a very large head of cabbage, allow to soak two
hours in cold water; wash well and shake; cut out centre,
taking care not to break head; chop the heart of cabbage very
fine and add to it two cups of small pieces of finely cut meat.
Take pepper, salt, vinegar, onions, a little mustard, one table-
spoon of butter, mix all together thoroughly and place in cabbage;
then put into a bag and tie firmly in order it may keep its shape
and hold together, boiling about one hour, or until tender.
Serve while hot. Slice same as roast.
Creamed Cabbage
Boil plain cabbage while hot, drain off water, put over it
one cup cream, one tablespoon butter, one egg and small quantity
flour. Beat all together until smooth; let boil, and when thick
pour over, and serve.
Cabbage Boiled with Bacon
Cut up one head cabbage into quarters; put in salt water
for about three hours, then drain and put on to cook with piece
of bacon; boil one hour with two red pepper pods.
Spiced Cabbage
Take half a head cabbage, put into a saucepan with a half
cup vinegar, two tablespoons sugar, one teaspoon pepper, the
same of cloves, whole, salt to taste; cover and steam slowly
for about an hour and a half.
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Sauerkraut
Select about fifty heads of sound cabbage, shred very
finely, then place in a barrel in layers about five inches deep
sprinkled well with salt. Continue this until barrel is filled,
pounding constantly as each layer is placed. When filled,
press down with heavy weight, place on cover that will fit
down inside the barrel, and allow it to be weighted down also.
Let stand for about eight weeks. During this time the cab-
bage will be in a state of fermentation, but will not be ready for
use until fermentation has entirely ceased.
Oyster Plant Fried
Partly boil one oyster plant, scrape off the outside, cut
in slices, dip in egg, roll in bread crumbs and fry until brown.
Baked Egg Plant
Always parboil egg plant before using. When preparing
to bake, remove meat very carefully, mix with butter, pepper,
salt and bread crumbs, then put this mixture into the hulls,
place in a medium hot oven until done, taking usually about
half an hour.
Turnips
Put into boiling salt water and boil until thoroughly done,
then turn into strainer and allow to drain well; place back
in saucepan, season with salt, pepper and butter, and serve
with cream if desired. If served plain, they must be kept
very hot.
Egg Plant
Pare and slice them, put in salt water and let remain until
all the bitterness has been extracted; now wipe dry and dip in
beaten egg and then in rolled soda biscuits; sprinkle over each
piece very little pepper and fry in hot fat. Serve while hot.
Let remain in water until ready to cook, as they will blacken
when exposed to the air.
Tomato Balls
Scoop out one-half the inside of not-too-ripe tomatoes;
put together odds and ends of meat which have been left over;
chop fine and stuff tomatoes, sprinkling with bread crumbs on
top and adding tiny piece of butter. Bake fifteen minutes,
and serve with tomato sauce.
Vegetables
261
Onion Souffle
Take two tablespoons melted butter; place in saucepan,
add four sliced onions and a cup of hot water; cover tightly
and steam until tender and all water absorbed; remove from
fire and mash; add one tablespoon flour, three eggs (yolks
beaten separately), one tablespoon butter, two tablespoons
cream, pinch of salt and whites of eggs beaten stiff; sprinkle
chopped nuts over top ; bake in slow oven until brown.
Tomatoes Stuffed
Cut the tops and take out seeds of firm tomatoes; take
two cups bread crumbs, two cups of chopped nuts, salt and
pepper to taste, two eggs; mix and fill in the tomatoes. Bake
thirty to forty minutes in slow oven.
Baked Southern Potatoes
Take freshly baked potatoes, scrape out inside, being
careful not to break shell; place in a bowl, mix with pepper,
salt and enough milk to moisten, adding a little chopped onion.
Fill the skins and spread well with butter; brown under gas or
front of grate; then place in oven for ten minutes.
Potato Cake
Take four potatoes grated, drain off the water, add two eggs,
half a cup milk and some soda biscuit crumbs, salt and pepper;
and a tablespoon melted butter ; place on well-greased frying-pan
and brown. Serve hot, spreading on plenty of butter.
Scalloped Potatoes
Take a half dozen medium sized potatoes, slice and wipe
dry ; place in pudding dish with sprinkling of flour, salt and pepper,
little pieces of butter ; then pour on pint of milk and bake until
well done. If desired, place in the bottom of dish a sliced
onion, which gives a most delicious flavor.
Baked Beets
Clean beets, put into oven in a little water to keep from
sticking; bake three to four hours; then remove skin, cut into
thin slices, and serve with the following dressing: — Take butter
size of large egg, one tablespoon vinegar, salt and pepper to
taste; while hot, pour over beets and set in oven for few seconds
and serve hot.
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Onions Stuffed
Boil half a dozen onions until tender (don't break); when
cold remove the centre; chop centres and mix a cup of chopped
ham and season to taste; moisten with cream and beaten yolk
of an egg; fill the shells and place piece of butter on top of each.
Put in deep dish and pour a little milk over them; cover tight
and bake about twenty-five minutes; then sprinkle with butter
crumbs and bake five minutes longer uncovered.
Carrot Stew
Cut boiled carrots in small pieces and cover with milk
enough to stew them, add salt and pepper to taste, small piece
of butter. These are delicious.
Potatoes Cooked with Onions
Take one tablespoon of fat from salt pork or bacon into
frying pan; when hot put in sliced raw potatoes and two small
onions, salt and pepper; stir all together, let cook five minutes,
pour in enough hot water to fill frying pan; cover. If water
cooks out before potatoes are done, add more water.
Fried Green Tomatoes
Take four or five green tomatoes, cut into quarter-inch
slices, immerse in melted butter, dip in seasoned bread crumbs
and fry in butter until tender and brown.
Potatoes in the Shell
Bake eight medium-sized potatoes, when done cut in
lengthwise pieces, remove the insides without breaking the skin,
mash, add butter, pepper and salt, two tablespoons milk, and the
beaten whites of two eggs; if desired, it is much nicer with a
little onion juice to flavor; stir together lightly and fill the shells
with the mixture; bake in the oven twenty-five minutes, so that
they will have a nice, brown color. This must be prepared
very quickly and placed in oven at once.
Potatoes Lyonnaise
Take two tablespoons butter, place in frying pan, melt and
add one tablespoon chopped onions and some cold boiled poa-
toes ; cut in small pieces, stir until the butter has been absorbed ;
add salt and pepper; serve hot, well browned.
Vegetables
263
Baked Tomatoes with Peppers
Remove the seeds and partitions from two sweet green pep-
pers, put the peppers in boiling water for five minutes to parboil,
then drain and cut in thin strips. Cut firm, fresh tomatoes in
halves, sprinkle with the peppers, dot with bits of butter and
dust with pepper and salt. Place in well-buttered pan and bake
until done.
Asparagus
Take the asparagus and break off the tender tips and cut
them into one quarter inch lengths, put them in salted water to
which has been added a small speck baking soda, and boil until
tender, put the stalks into another vessel of water similarly pre-
pared and boil until tender ; when properly cooked drain thorough-
ly, put the stalks into a casserole with two ounces of good butter,
and let them color over quick fire, then add the tips and serve
with a white sauce to which has been added a pint of small young
peas ; the dish may be garnished with pieces of toast and nicely
poached eggs.
Stuffed Egg Plant
Cover an egg plant with boiling water and let simmer about
fifteen minutes; remove from the water and cut in halves. Scrape
out the interior to leave a firm shell and press out the moisture
from the pulp. Melt two tablespoonfuls of butter, add half an
onion, chopped fine, and when softened by the heat add a cup
and a half of cold cooked meat, chopped fine. Veal or chicken
with a little ham is preferable. Stir in a small tomato, also
chopped fine, the pulp of the egg plant mixed with an equal
amount of grated bread crumbs, a beaten egg, salt and pepper
to taste; cook about ten minutes, mixing thoroughly. Fill the
two shells, giving them a rounded shape on the top; cover with
half a cup of pulverized biscuit crumbs mixed with three table-
spoonfuls of melted butter. Bake until brown and serve very
hot.
Cabbage with Oysters
Cut a small firm head of cabbage in quarters, soak in cold
water one hour, then put in boiling salted water in which one-
quarter of a teaspoon of soda has been added and boil ten min-
utes. Drain, cover with fresh boiling water, boil until tender
and drain again. Melt one tablespoon of butter with two table-
spoons of heavy cream, pour over the cabbage, sprinkle lightly
with curry powder and cover with broiled oysters.
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The Toronto Cook Book
Carrots and Peas
Scrape carrots, cut into dices, boil in salt water until tender,
and drain; take can of peas, drained, put into saucepan with
one tablespoon butter, three tablespoons thick cream, pepper
and salt to taste; let stand until thoroughly heated, add carrots
and serve.
Stuffed Tomatoes
Wipe and remove thin slices from stem end of six medium-
sized tomatoes. Take out seeds and pulp, sprinkle inside toma-
toes with salt, invert, and let stand one-half hour. Cook for
five minutes the following: Two tablespoons butter with one-
half tablespoon finely chopped onion, add one-half cup finely
chopped cold cooked chicken, or other meat, one-half cup stale
bread crumbs, tomato pulp, salt and pepper to taste. After
cooking add one egg slightly beaten and cook one minute. Refill
the tomatoes with this mixture, place in a buttered pan, sprinkle
with buttered cracker crumbs, and bake twenty minutes in a
hot oven.
Ham Corn Ragout
Cut scraps of ham or bacon in small squares ; fry brown, add
six ripe tomatoes, peeled and sliced, and the grains cut from six
ears of corn. Cover with boiling water, season with red pepper
and salt, and cook slowly one-half hour. Serve hot with toasted
bread.
Cucumbers in Brown Gravy
Pare half a dozen medium-sized cucumbers and cut them
into thick slices, place them in iced water, let stand half an hour,
drain, simmer in unseasoned beef stock until tender, then skim
out the cucumbers and lay them in a hot vegetable dish. Cook
one tablespoon of browned flour in one tablespoon of butter, add
the stock, stir until thick and smooth, season with one teaspoon
of kitchen bouquet, one-third teaspoon of onion juice and pepper
and salt to taste. Pour the sauce over the cucumbers before
serving.
French Potatoes
Cut boiled potatoes in quarters. If potatoes are large cut
into eighths. Pour over melted'butter, flavored with lemon juice.
Season with salt and paprika and cook about ten minutes in the
oven; then sprinkle with parsley, one and one-half cups of pota-
toes to two tablespoons butter, one-half teaspoon lemon juice.
Vegetables
265
Hashed Brown Potatoes
Chop coarsely some cold boiled potatoes. Put in a bowl,
add one-quarter cup cream or milk, pepper, salt and one table-
spoon of melted butter and mix well. Have a large spider
ready with enough melted butter in it to thoroughly grease
it. Put in the potatoes, smoothing it level with a large spoon.
Cook over a slow fire until a golden brown on the under side.
Lay over it a plate that just covers it and invert. Then slide
the potatoes back into the pan, browned side up, and brown
the other side.
Steamed Cabbage
Cut cabbage same as for sauerkraut. Add three slices fat
bacon cut up in small pieces. Fry out until brown. Put cab-
bage and bacon in frying pan, add one-quarter cup vinegar, cover
with water, season with salt and pepper to taste. Cover closely
in frying pan and steam moderately for two hours.
Potato Ribbons
Pare potato and cut round, drop in ice water till thoroughly
chilled, then fry in deep, hot fat. This is a variation of French
fried.
Chopped Carrots
Boil the carrots in salted water, chop them fine and season
with butter, pepper, salt and a little hot milk to make them
moist. We are all very fond of this dish.
Succotash
Cut the grains from ten ears of corn, mix with one quart of
shelled lima beans, boil until tender and drain. Melt two table-
spoons of butter and pour on the corn and beans. Season with
pepper and salt. Let simmer ten minutes, pour in a cup of sweet
cream and serve hot.
Creamed Lima Beans
Soak a cupful of dried lima beans over night in cold water.
In the morning drain and cook slowly in water two hours, then
drain and add to a white sauce, one pint of milk, two tablespoons
of flour, two tablespoons of butter, teaspoon of salt and a little
pepper. Very nice.
MEATS, FOWL, ENTREES
GRAVIES AND FILLINGS
Baked Beef
Cleanse the meat; then place it in the pan with the fat and
skin side up; put the pan into a hot oven, and when the heat has
started enough of the oil of the fat commence to baste, which
should be performed quickly, closing the oven door as soon as
basting is done. The basting should be repeated often during
the baking; when nearly done sprinkle it with pepper and salt,
and baste. The meat should be served on a warm platter.
If the beef is not sufficiently fat and juicy to furnish mate-
rial for basting, a tablespoon or more of stock, gravy, or beef
dripping should be put into the pan ; putting water into the pan
to baste with is improper, as water cannot be raised to as high a
temperature as fat and does not, therefore, serve as well ; besides
this, when water is used, the beef is, to a certain extent, stewed
and not baked, and its flavor is injured. One or more onions
sliced and placed on the beef may be cooked with it.
Mutton, veal and fresh pork may be prepared and baked as
above. They must be well done to be palatable. Before put-
ting pork into the oven, score the skin into small squares.
When cutting meats to cook, cut across grain of muscle.
Never wash fresh meat before roasting; scrape it if necessary to
clean it. If wet or moist, dry thoroughly before cooking.
Do not place meat on ice but in a vessel on ice. Do not use
salt when basting, but salt the meat when done.
Pot Roast
Trim off the rough parts of a nice brisket of beef, and place
in a kettle over a good fire. Add one pint of boiling water, cover
and cook slowly fifteen minutes to every pound. Add salt when
meat is half done. After the water evaporates add no more, as
there should be fat enough to finish cooking the meat. Serve
with gravy made from the fat in the pot.
Broiled Fillet
Cut a fillet of beef into slices an inch thick. Moisten them
with melted dripping or butter and let stand for half an hour.
Then place them on a broiler and broil over a quick fire five
minutes, turning them two or three times. Place them on a hot
plate, season with salt and pepper, pour sauce around, and serve.
267
Meats, Fowl, Entrees, Gravies and Fillings 269
Baked Beef Heart
Cat across the base of the heart and remove the valves and
all J h fibrous tissue. Prepare a stuffing as follows: Mix
thorouj hly into some grated bread crumbs one small onion
minced, a half teaspoon of sage, pepper and salt, and enough
butter, beef dripping, or lard to moisten the mixture. Soak the
heart in cold salt water for two hours, then wash it thoroughly
in cold water. Put it into a pot of cold water, enough to cover
it, add two teaspoons of salt, cover, and boil for ten minutes.
Remove the scum as it rises; take out the heart, pepper and salt
the cavities, put in the stuffing, secure it with cross-stitches, put
it into a baking pan, spread it over with beef dripping, and
sprinkle it with pepper and salt. Pour into the pan about a pint of
boiling hot stock, gravy or beef dripping. Bake in a moderate
oven, allowing twenty minutes to the pound. Baste frequently.
Be careful that it does not burn. Serve while hot, as it cools
rapidly; serve with a gravy for baked meats. Veal heart should
be thoroughly washed but not soaked or parboiled. In other
respects it is prepared and baked as above.
Pounded Beef
Cut the lean meat from a shin of beef weighing five pounds.
Break up bone and lay in the bottom of the kettle. Place meat
on bones, cover with cold water, and let it slowly come to a boil,
removing scum as it rises. Peel two turnips and two onions,
scrape one carrot, and place with beef after the broth is skimmed.
(If available, put in half a cup green sweet herbs and parsley).
Also add one level teaspoon of salt. Cover kettle closely and
boil six hours slowly. At end of six hours, take up meat, fat and
gristle, remove all bone, put into a colander, and rub through
with a potato masher. Season highly and press firmly into a tin
or earthen mould. Strain broth left and save it for soup, using
first enough to moisten meat in mould. After pressing beef into
mould and moistening with broth, put a weight on to keep it
lown and put away to cool. When beef is quite cold, turn out
of mould and cut into thin slices.
Minced Beef
Chop cold roast beef, season with pepper and salt; moisten
with a beaten egg and gravy or water; put into a buttered dish
press down, cover and set in a vessel of boiling water for an hour
or more ; spread a yolk of beaten egg on the top and strew chopped
bread crumbs over; pour on a little melted butter and garnish
with slices of lemon.
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The Toronto Cook Book
Smothered Beef or Pot Roast
Take about five pounds from the middle or face of the
rump, the vein or the round; wipe with clean wet cloth, sear
all over in a hot frying pan; put in a kettle with one cup water
and place it where it will just be kept below the boiling point.
Do not let water boil entirely away, but add only enough to
keep meat from burning. Cover closely, cook till tender;
serve nc* cold.
Mock Duck
Prepare dressing as for turkey and after pounding round
steak, spread dressing over it; sprinkle with salt, pepper and a
little butter; lay over the ends, roll steak tightly and tie closely;
spread butter over steak after tieing; lay steak on a rack in a
bake-pan, baking as a turkey or duck; baste every fifteen minutes.
Bake one-half hour in hot oven. Pour gravy over and serve hot.
Yankee Sausage, Boston Style
Take eighteen pounds chopped meat, three-quarters pound
of salt, half pint powdered sage, one tablespoon pepper (level),
two tablespoons molasses ; stuff in sausage cases carefully cleansed.
On a Gridiron
Prepare the steak as directed for broiling in a frying pan.
Have ready a bed of live coals; wood coals are the best. Wipe
the gridiron clean; put the steak on it; broil, turning often.
If the fire smokes or blazes from the dripping fat withdraw the
gridiron for a moment. It should cook in fifteen minutes.
After it is dished, season with pepper and salt. If gravy is
desired prepare it as directed in recipe for broiled beefsteak in
frying pan.
Stewed Ox Tail
Two ox tails cut in pieces three inches in length; to it add
three tablespoonfuls of butter, one large onion, half a carrot,
three slices of turnip two stalks of celery, two cloves, pint and a
half of stock, salt and pepper to taste; cut the vegetables in
small pieces, heat the butter, then add the vegetables, and when
it begins to brown, add a little flour and stir three minutes. Put
in the tails, adding the seasoning and stock. Simmer gently
three hours, serve on a hot dish, and pour strained gravy over
them.
Meats, Fowl, Entrees, Gravies and Fillings 271
Broiled Beefsteak
(In a frying pan).
The best piece of beef for steak are the tenderloin, sirloin
and rib pieces. A steak should not be less than three-quarters
of an inch thick. If beating is necessary, beat on both sides, but
not enough to tear the beef and allow the juice to escape. Have
the frying pan very hot and dry; put in the steak, cover it with
a tin cover, turn the steak often. A steak an inch and a quarter
thick will be cooked in fifteen minutes. When cooked put it on a
hot dish and season with pepper and salt. The juices will then
escape and furnish the gravy. If this does not give enough gravy,
add two or more tablespoons of boiling water to the fat remaining
in the pan, mix thoroughly, pour it over the steak, and let it mix
with the other gravy. Prepare and broil mutton chops, venison,
and pork steaks as above. Meat prepared in this way is quite
equal to that broiled on a gridiron, and this method does not
waste its juices.
Beefsteak smothered in Onions
Cut one dozen onions into slices, fry a quarter pound salt
pork or bacon until all the fat is fried out, then take out the
crackling; into this hot fat put the onions, fry and stir for twenty
minutes over a good fire; add a teaspoon of salt, a dash of black
pepper, and one cup of boiling water; place over a moderate
fire to simmer for half an hour; by this time the water should
have entirely evaporated and the onions should be a nice brown.
Have ready a broiled steak, place it in the pan with the onions,
cover it over the top with some of them, and stand in the oven
for five minutes. Then place the steak on a hot dish, heap
the onions over and around, and serve.
The Welsh method is as follows : Broil the steak over a quick
fire and butter it well. Then slice onions over it; after which
chop them up fine on the meat. The onions impart their flavor
to the beef, but are not eaten with it. It is important to chop
them on the steak, otherwise the flavor is lost.
A la Mode Beef
Five pounds round of beef, half pound fat salt pork or bacon,
six cloves, two bay leaves, two and a half tablespoons salt, one
and a quarter teaspoons pepper, three or four tomatoes, one
carrot, two onions, five gills vinegar, clove of garlic, sprig of
thyme, a little parsley. Boil five or six hours.
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The Toronto Cook Book
Stewed Beef Heart
One beef heart, two medium-sized onions, sliced thin,
two bay leaves, one head celery, chopped fine, or one level
teaspoon celery seed, three tablespoons tomato catsup or half
pound fresh or canned tomatoes, one pound potatoes, sliced thin,
one pinch cayenne pepper, a little chopped parsley, butter or
beef drippings the size of an egg.
Beef Bouilli
Take the piece of the round weighing four pounds. Tie
into a neat shape with strong muslin, put into a large stewing
pan and cover with boiling water. Stand over a moderate
fire, skim carefully, and simmer forty-five minutes to every pound
When meat is half done, add large teaspoon of salt and one
carrot, one turnip and one onion sliced. Fifteen minutes before
you dish it add two sliced potatoes. When done dish the
meat. Rub together one tablespoon of suet and three table-
spoons of flour, and stir them into the boiling stew. Season
to taste and serve in a tureen, reserving enough vegetables to
garnish the meat.
To Stew Fresh Beef
Four pounds fresh beef, free from bone, one pound potatoes,
one pound fresh or canned tomatoes, half pound onions, quarter
pound carrots, pepper and salt. Boil three hours. It is not
necessary to use the choice parts of beef for a stew. Cut meat into
pieces about two inches square; cut vegetables into small pieces;
put the meat into a pot with enough cold water to cook it; add
a tablespoon of salt. Cover closely; put the pot over the fire
to simmer, skim carefully. When the stew has simmered for
two hours put in the prepared vegetables; season with pepper
and salt. Simmer one hour longer, stirring occasionally. When
done serve in a hot dish. If it is desired to serve the potatoes
whole, put them into the pot twenty or thirty minutes before
the stew is cooked. If the water gets too low, replenish carefully
with boiling water. If the liquor of the stew is not sufficiently
thick, stir into it two tablespoons of blended browned flour.
A bay leaf to every pound of meat may be put into the pot of
cold water with the meat. Stew mutton, lamb, veal and fresh
pork as above. The bones of mutton and veal, if small, need
not be removed. Add thin slices of fat pork or bacon to a veal
stew. The onions may be fried brown before they are put
into the stew. Too much water is commonly used in making
stews. They should be thick rather than thin.
Meats, Fowl, Entrees, Gravies and Fillings 273
Meat Pie
Chop pieces of beef, veal, or lamb, or all three, and make
a layer in the bottom of baking-dish with thin slices of tomatoes,
a very little onion; season nicely; add bits of butter and rolled
soda biscuits; repeat this until the dish is nearly full, then
pour a cup of water into it and cover with a crust made of one
pint of flour, into which you have sifted four teaspoons of
baking powder, butter size of an egg and sufficient water.
Hamburg Steak
With Broiled Tomatoes and Macaroni
Chop a pound and a half of round steak. Saute half a green
pepper, chopped fine, in a tablespoon of butter, add this to the
meat with a teaspoon and a half of salt and a few drops of onion
juice. Press into a compact oval shape about an inch and a
half thick, keeping the edges and centre of equal thickness.
Brush a broiler generously with bacon fat or dripping and put
in the meat carefully. Cook each side one minute, holding close
to a brisk fire, then five or six minutes at a little distance, turning
each ten seconds. Turn from the broiler on to a hot platter and
spread with two tablespoons of butter, creamed with a little fine
chopped parsley. Surround with macaroni in cream sauce and
broiled tomatoes.
Cannelon Beef
Two pounds of steak chopped fine, a little grated nutmeg,
tablespoon of Worcestershire sauce, teaspoon of salt, pinch of
pepper, one beaten egg, half a cup of bread crumbs, soaked,
strained, and wring dry in a cloth, mix thoroughly and shape
into rolls. Bake about thirty-five minutes, basting every five
minutes with bacon, salt pork or hot water. Serve with tomato
sauce.
Ham to Fry
Cut the slices thin, remove the skin, put them into a hot
frying pan and turn them until a little brown; be very careful
not to burn them; when done serve in a hot dish.
Broiled Ham
Slice thin, take off the skin, place on gridiron over a hot
fire; turn so as not to burn, the ham will cook sufficiently in
three or five minutes.
274 The Toronto Cook Book
Sausage With Apple Sauce
Wash sausages clean and prick with fork; brown in oven
or in a frying-pan on top of stove; make a syrup of a cup and a
half of sugar and water; place in this very carefully six tart
apples, pared, cored and sliced in rings; drain from the syrup and
serve with sausage in the centre of dish. The syrup may be
cooled and used as a jelly.
Filling for Peppers
Two cups chopped meats, veal, ham, chicken, beef, or cold
boiled rice, one cup milk, one-quarter cup butter, two eggs, two
tablespoons flour; cook the milk, butter and flour; then add the
chopped meat, salt and pepper and let cook on back of stove;
when nearly done, add the eggs. This may be used either for
pepper or patty shells. If rice is used, take a tablespoon of
cream; and season as above.
Ham
Soak the ham overnight and thoroughly wash and scrape it.
Slice one onion, one carrot and one turnip, and put them into a
kettle, add half a dozen cloves, eight peppercorns and one bay
leaf, put in the ham, cover with cold water and let simmer four
hours, then add one pint of cider or two tablespoons of strong
vinegar, and cook until very tender. Take out the ham when
partly cooled, remove the skin, sprinkle the top with cracker
crumbs and brown sugar, and brown in the oven. Boil the
liquor until reduced to one pint, then strain, cool and remove th e
fat. Cook one tablespoon of flour in one tablespoon of butter,
add the strained liquor, stir and cook until perfectly smooth,
and serve as a sauce for the meat.
Pork Tenderloins Fried
The tenderloins should be sliced crosswise and flattened.
Fry in a little lard, turning them to have them cooked through;
when done remove and keep hot while making a gravy by dredg-
ing a little flour into the hot fat ; if not enough add a little butter ;
stir until browned and add a little milk, and pour over the dish.
Breaded Veal Chops
Take rib veal chops Frenched, cut off meat and chop fine;
mix with salt and pepper. Put back on bones, dip in egg and
bread crumbs and fry in hot lard three-quarters of an hour.
Meats, Fowl, Entrees, Gravies and Fillings 275
Cotelettes d'Agneau a la Villeroi
Take a dozen lamb chops of uniform size, trim them nicely
and arrange them in a well-buttered stew pan ; cook them on both
sides as quickly as you can so that the chops may be blood red ;
when finished take them out and put them under a weight to
press them to the same thickness; make a rich heavy sauce and
dip the chops, one by one, into it just deep enough to cover the
fillet portion of each chop leaving the bone bare; bread them
well with crumbs and fry them to a delicate brown in hot fat.
When ready to serve lay a napkin on the large chop dish and
arrange the chops in a crown with a garnish either of parsley,
mushrooms or Brussels sprouts. The chops may be prepared
and breaded several hours before they are needed.
Cotelettes de Mouton Braisees a la Soubise
Take as many chops as you desire, but have them somewhat
thicker than usual, trim them up nicely so that the ends of the
bones are bare for about two inches; take some cooked carrots,
peas, string beans or lima beans, and cover the bottom of a stew
pan with them, interlading it with strips of salt pork; lay the
chops on this mask of vegetables and moisten the whole with
enough good stock to cover the mask to the under side of the
chops; cover the stew pan and let all simmer together over a
moderate fire for forty minutes; let the chops get nearly cooked
in the dressing, then remove them carefully and put them under
a weight. In the meantime add a clove of garlic to the vege-
tables and half a dessertspoonful of curry powder; reduce the
mass to one-half, arrange it on a dish and after trimming the
chops with paper frills lay them on the mask in good form and
serve immediately.
Venison Chops
Wipe the chops and trim off the superfluous fat. When
everything else is ready, dip them in hot melted butter and broil
quickly, or cook them in a pan of hot butter. They are usually
preferred rare. Serve with melted currant jelly, adding it to the
butter in the pan. Have all the dishes very hot and serve at
once.
Roast Pork
The loin, leg, shoulder, or fillet are nice for roasting. Pre-
pare a stuffing as for a fowl, seasoned with onion and sage. Cut
the skin into small squares; or should the skin be taken off
sprinkle with a little fine sage. Baste often.
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The Toronto Cook Book
Chopped Veal Cutlets
Chop enough raw veal to make one pint. It will take one
pound of solid meat ; chop with the meat one-third cup blanched
almonds. To the meat and almonds add a scant teaspoon of
salt, a little pepper, onion juice, and chopped parsley, if at hand.
Mix the ingredients thoroughly, then form into cutlet shapes,
egg-and-bread-crumb and fry in deep fat for seven or eight min-
utes. Drain on soft paper and serve with tomato sauce.
Roast Leg of Lamb
To b$ne a piece of meat a French knife is almost a necessity,
and in preparing a leg of lamb or mutton the meat must be cut
away very carefully in order to remove the bone without spoiling
the shape. Prepare a dressing by moistening two cups of bread
crumbs (from the inside of the leaf) with one-half cup of
melted butter. Season with salt, pepper and thyme, or
with a little onion, if desired. Add a very little water
and place in the meat, skewering the ends into shape. Have
oven very hot and place meat in pan, adding neither water nor
seasoning until the surface is seared over. Then reduce the gas
flame, dredge meat lightly with flour and the seasonings, and
pour one cup of boiling water in the pan. Baste the meat with
this every ten or fifteen minutes (unless a covered roasting pan
is used), and roast about an hour and a half, if weighing six
pounds. Serve with a brown sauce made from two tablespoons of
flour and the drippings in the pan, with a pint of stock made by
cooking the bones in water very slowly until it is well flavored.
Curry of Mutton
Any piece of cold roast or boiled mutton may be used for
this dish. If none is at hand, boil until tender about one and a
half pounds of mutton, and when tender place in a skillet two
level teaspoons of butter, allow it to melt, and when hot add one
large onion cut into very thin slices or chopped fine, and keep it
stirred until a delicate brown ; now sprinkle over it two level tea-
spoons of flour, stir until well mixed, and then add half a pint of
the broth in which the mutton was boiled, stir until it thickens,
then add the meat, cut into rather small pieces ; mix well with the
gravy, add half a lemon sliced, then cover and let simmer gently
for about ten minutes. Heap boiled rice in the centre of a platter
and arrange the curried mutton around it, or they may be served
in separate dishes.
Meats, Fowl, Entrees, Gravies abd Fillings 277
Veal Loaf (Delicious)
Take three pounds raw veal, half a pound of fat salt pork,
slices of chicken or ham, five rolled soda biscuits, one tablespoon
chopped mushrooms, juice of one lemon, two teaspoons of poultry
seasoning, one dessertspoon salt and one teaspoon pepper, four
eggs well beaten, four tablespoons of cream or tomato sauce;
add the other ingredients and shape into a compact loaf; put in a
bake-pan and cover with slices of salt pork; cook two hours,
basting every few minutes. Serve hot with a sauce made in the
pan after the loaf has been removed. This is delicious served
cold with vegetable salad and mayonnaise dressing.
Beef Loaf
Two pounds steak put through the mincer, one dessertspoon
pepper and one of salt, four eggs, six rolled soda biscuits, a little
mustard and red pepper, six tablespoons milk, one large onion,
one dessertspoon sage; make into a loaf and cook as a fowl.
Veal Loaf
Take three and a half pounds veal, fat and lean; one thick
slice of fat salt pork; chop the whole raw; take six common
crackers pounded fine; two eggs, half cup butter, one tablespoon
pepper, a little cloves, and herb to suit taste. Mix all well
together and make into a loaf like bread; put into a shallow
baking-pan with a little water, cover with bits of butter and
dredge flour over it. Bake slowly two hours, basting it as you
would meat. This is nice cut in thin slices for a tea dish, and
it will keep for some time.
Veal Loaf
Three and a half pounds veal chopped very fine, roll fine six
soda crackers, two eggs, two slices very fat corned pork, form
into a loaf and put the yolk of one egg, rolled crackers, and a
little salt and pepper on top of it. Bake until done, basting
frequently.
A Veal Block
Two pounds of veal chopped very fine, two cups bread
crumbs, two eggs, one even tablespoon of salt and pepper mixed ;
sage to taste, a little butter. Bake about one hour; slice quite
thin. The secret of having it slice off thin without breaking is
pressing it down firmly in the dish before baking.
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The Toronto Cook Book
Veal Roll
Chop one pound of veal and quarter of a pound of kidney
suet; add two beaten eggs, quarter of a cup of rolled crackers,
two tablespoons thick cream, then salt, pepper and nutmeg to
taste; roll with the hand into firm sausage shapes, then roll in
rolled crackers. Melt three tablespoons butter in an agate pan,
lay in the sausage, sprinkle with melted butter and rolled crackers
and bake about an hour.
Stewed Sweetbreads with Champignons
Parboil one set of sweetbreads, take all the skin and fat
from them, cut them up in a saucepan with a can of champignons;
ajso cut up and the liquor added, one-quarter pound butter and
a little red pepper. Let the champignons cook half an hour be-
fore adding sweetbreads; just before taking them off, add one-
half cup of Madeira, thicken with a little flour and brown with
burnt sugar.
Sweetbreads with Mushrooms
Parboil sweetbreads, allowing eight medium-sized to a can
of mushrooms; cut the sweetbreads about half an inch square,
stew until tender; slice sweetbreads and stew in a liquor one
hour; then add to sweetbreads a teacup of cream, a tablespoon
of butter, and salt and pepper to taste.
Beef Loaf
After seasoning with pepper and salt, form finely chopped
beef into a loaf and cover the top with slices of salt pork ; bake in
a good oven; about half an hour before done remove the pork
from the top of the loaf to allow meat to brown; served with
a thickened gravy.
Beef Flip
One and one-half pounds chopped beef, one-half cup of
butter, two cups rolled crackers, one cup boiling water, pepper
and salt to taste; bake in a moderate oven one and one-half
hours; baste frequently.
Spiced Roll
Two pounds raw round steak, chopped fine, four eggs, eight
butter crackers, rolled, one teaspoon salt, half teaspoon pepper,
quarter of a nutmeg, mix and form in a long roll. Bake with
bits of butter on top. To be sliced when cold.
279
Meats, Fowl, Entrees, Gravies and Fillings 281
Broiled Sweetbreads
Take two pairs of round, firm heart sweetbreads, broil; let
stand in cold water for one hour, changing water often; then
cover with boiling water and let simmer for one hour, according
to thickness; drain, cover with cold water and let stand for about
half an hour; drain, wipe dry and set aside until ready to use.
Cut in lengthwise halves and set on a well-greased broiler be-
neath the burner; let cook until slightly brown, then turn and
cook on other side, about five or six minutes in all. Serve on
hot platter, spread with butter, and garnish with peas or in any
way desired.
Ris de Veau pique a l'oseille
Sweetbreads, blanch and trim them carefully and set aside
to cool. Then take enough minced carrots and onions together
with a bunch of aromatic herbs, soup herbs, a bay leaf, a pinch
of paprika and a small pinch of allspice; then lard the sweet-
breads on the smooth side with four rows of larding and place
them on the bed of carrots, etc., which should cover the bottom
of a cooking casserole; fill the casserole just to the top of the
sweetbreads with unskimmed soup stock; if no unskimmed stock
is handy take the skimmed and add two ounces of butter. Place
the casserole on a quick fire and reduce the stock to one-half,
then cover the sweetbreads with a piece of paper, put the cover
on the casserole and place on a moderate fire where the contents
may simmer slowly until the sweetbreads are nearly cooked;
remove from the fire, drain off the liquid portion by passing
through a sieve and add a gill of good white wine; reduce this
over a quick fire until it is a demi-glaze or half glaze, brush the
sweetbreads with the demi-glaze and place them in a sharp oven
until slightly brown ; arrange them on the oval dish of the entree
set and garnish with green sorrel or watercress; if preferred, the
carrots may be added to the garnishing,
Spinach a la Creme
Simmer half a peck of thoroughly washed spinach in a small
quantity of water, to which a little salt has been added, to aid
in keeping the color. Drain after cooking about fifteen minutes,
press out all the water, and chop very fine; put three tablespoons
of butter in a saucepan, when melted add in this two tablespoons
of flour, a little salt and pepper; then add quarter of a cup of
milk and the spinach, and stir until it bubbles on one side. It
is then ready to serve. The mixture should be quite soft, yet
retain its shape on the serving dish.
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The Toronto Cook Book
Chop Suey
To make enough chop suey for five persons take one pound
of fresh young pork and cut into small slices, two chicken livers,
two chicken gizzards and hearts, two stalks of celery and a half
ounce of ginger root. Put four tablespoons of olive oil in a sauce-
pan and when hot add the meat, celery and ginger. As soon as
lightly colored add one tablespoon of vinegar, half a cup of boil-
ing water, one teaspoon of Worcestershire sauce, red and black
pepper, cinnamon and cloves to taste. Simmer gently until
the pork and giblets are nearly done; then add a small can of
mushrooms and a half cup of bean sprouts. If you cannot get
the bean sprouts (they are abundant in Chinese groceries) you
may use the quantity of French green peas, string beans chopped
fine or asparagus tips. The bean sprouts must not cook too
long, as they are better when not more than half done. Drain off
the superfluous liquor, add teaspoon of brown See Yu sauce.
(This also may be obtained in a Chinese grocery). Serve with
boiled rice.
Cold Veal
Chop remnants of cold veal, rub a tablespoon of butter into
one of browned flour; mix this with a cup of stock and stir until
boiling hot in a saucepan. Chop about a cup of mushrooms;
add these and two tablespoons of tomato catsup to the stock,
salt and pepper to taste. Put in the veal and stew gently ten
minutes.
Fricandilles
Take cold beef, veal or any other meat — the more variety
the better — hash it fine, and mix it with two eggs, a little grated
onion, melted butter, two pulverized soda biscuits, pepper,
salt; form into balls and fry in butter. Serve with drawn butter
flavored with lemon.
Spiced Beef. To serve hot
Fry three or four slices of pork a light brown, then lay in the
beef (the round is good for this purpose) in one piece; let it
brown a little on both sides, then cover it with water, and let it
stew over a moderate fire four or five hours in a covered kettle;
add water when it boils away to make gravy. About half an
hour before it is done salt and pepper it to taste ; add one teaspoon
of sweet marjoram and, if agreeable, half an onion sliced.
Pour the gravy over the beef when serving it.
Meats, Fowl, Entrees, Gravies and Fillings 283
Spiced Beef
Five pounds of the shank boiled five hours with celery
seed; drain off the gelatine then, and chop the meat very fine;
add pepper and salt to taste, and put it into a cloth, on the
platter; cover it with the cloth and press it.
Tongue
Wash a fresh tongue and skewer tip to root. Cook till
tender in boiling salted water, remove skin; trim, pour white
sauce over and serve hot; or serve cold with a salad dressing;
or tie in good shape; pour over a little jelly in a mould; when
cool lay in the cold tongue and add a little more jelly. Smoked
tongues may be put in cold water and when the water boils
pour off and put on again in cold water. Boil until tender,
about two hours.
Boiled Fresh Beef Tongue
Soak the tongue one hour in cold water; rinse in fresh cold
water; put it into a pot of cold water enough to cover it; add
two tablespoons of salt and two bay leaves; cover; boil slowly;
turn the tongue once or twice; remove the scum as it rises;
boil until so tender that a broom straw will easily penetrate it.
If necessary to replemish, use boiling water. When cold enough
to handle, peel off the thick skin carefully; serve hot or cold.
If to be eaten cold, let the tongue remain in the liquor until
cold. A boiled tongue, after it is peeled, may be prepared
according to the following directions: Put a piece of butter
or beef dripping the size of an egg into a pot and brown it slightly;
move it about so as to melt it as fast as possible and prevent
it blackening; put the tongue into the browned butter or dripping,
turn it over quickly until both sides are slightly browned; add
about a pint of stock or gravy, two or three whole cloves, two
medium-sized onions parboiled and sliced, and a seasoning of
pepper and salt; cover; simmer from a half to three-quarters of
an hour; take up the tongue, put it on a dish and set it aside
to keep warm; thicken the gravy with blended browned flour,
let it boil up at once, pour it over the tongue, and serve.
Pressed Beef
Boil until tender a beef shank, chop fine, and season highly
with salt, pepper, or any other seasoning desired. Boil down
liquor and pour over meat. Press in a mould and when cold cut
in slices.
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284 The Toronto Cook Book
Corned Beef and Cabbage
Wash meat in cold water. Put it in a large kettle and cover
with cold water. Simmer gently for two hours. In meantime,
remove the outside leaves from a hard white head of cabbage,
cut it into quarters, and soak in cold water for one hour. After
the meat has been simmering two hours, add cabbage and sim-
mer one and one-half hours longer. When done put the meat
in the centre of a large dish with the cabbage around it. May
be served with tomato or horseradish.
Boiled Ham with Currant Sauce
Put into hot spider one-half glass currant jelly, one teaspoon
butter, one-half saltspoon pepper. Melt, and when very hot
put in thin slices of boiled ham and just heat through.
Boiled Fresh Beef
Boil fifteen minutes to the pound, or longer, depending
upon the shape and quality of the piece. Cleanse the meat.
Put it into a pot of boiling water, rather more than enough to
cover it. Cover, bring the pot to a boil quickly, and let it boil
for ten or fifteen minutes; then set it back on the stove to simmer
until the meat is cooked. Remove the scum as it rises. The
scum commences to rise just before boiling, and if it is not care-
fully taken off, it will fall back, adhere to the meat, and injure
and disfigure it. While boiling turn the beef several times.
If the water needs replenishing use boiling water. A short
time before the meat is done put into the pot one teaspoon of
salt for every five pounds of meat; one bay leaf to every pound
of meat may be put into the pot of water with the meat. If
carrots, turnips, or potatoes are to be cooked with the meat,
prepare them as directed under Rules for Cooking Vegetables.
Put carrots and turnips, sliced, in the pot one to one and a half
hours, potatoes twenty to thirty minutes, before the meat is
cooked. When cooked take up the meat and vegetables, drain,
and serve them separately or in the same dish, the vegetables
around the meat. Carrots alone are an excellent accompaniment
to boiled beef. The vegetables may be boiled separately from
the meat, but will not be as well flavored. The liquor may be
served with the meat and vegetables or used for making stock
or soup, or for hashes, stews, gravies, etc., instead of water;
if boiled in an iron pot and to be kept for any of the above uses,
it must be poured into a tin or earthern vessel and kept in a cool
place. When cold, remove the fat from the top and save for
frying, etc.
Meats, Fowl, Entrees, Gravies and Fillings 285
New England Boiled Dinner
Remove bone from four pounds of corned beef (cut from
round), tie meat closely, put in deep pot, cover with water,
add one teaspoon salt, one-half spoon pepper, and boil quickly,
removing all scum. When no more scum rises, put in following
vegetables, peeled and cut in slices two inches thick: — Two
carrots, four beets, four white turnips, six small onions, one
yellow turnip, one large head celery, cut in two-inch lengths.
Simmer slowly two hours. Place meat, when done, in centre
of platter, arrange vegetables around, and pour a little of the
gravy over all. More gravy may be served in boat, with a dish
of boiled potatoes.
How to Cook Pig's Feet
Put the feet in boiling water to remove the skin. Wrap
each foot in a piece of cloth — tieing it well with a cord. Boil
them three or four hours; let them remain in the cloth until
needed. When cooked in this way they will be found very
delicate and tender, and are very nice for frying, broiling and
pickling.
Ham to Boil
Put a ham on the fire in a large quantity of water, and let
it be an hour coming to a boil; boil slowly three hours, take ham
from the pot remove its skin, cover the ham with fine cracker
crumbs and place in moderate oven to brown; when brown;
cover the outside of the ham with pepper in diamonds, place a
clove in each of these spots, put a ruffle of cut paper around the
knuckle and serve with horseradish or sharp sauce.
Roast Turkey
Take a nice plump ten-pound turkey, wipe it both inside
and outside very dry, then make a dressing of chopped bread
crumbs; take stale bread and season with salt, pepper, sage and
summer savory to taste ; fill the turkey with this then sew up the
openings; pour one pint of hot water in the pan, and be careful
to add more water as it cooks away, roast in a hot steady oven
until the turkey is done, when it should be a nice, crisp golden
brown; baste frequently until done. If the gravy in the pan is
not thick enough, add flour, and seasoning, if necessary, and the
giblets which should be boiled and chopped.
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Beefsteak Roll with Tomato Sauce
When possible have the third slice of round steak, as it is
most suitable for rolling. Make a dressing as for fowl, spread
thickly over steak, roll and tie. After browning on all sides
cook in salt and boiling water at least two hours, or until nearly
tender ; turn a quart of canned tomatoes into the kettle and boil
one-half hour longer. Take out meat and set where it will
keep hot, strain the contents of kettle, add thickening, let boil
a few minutes and pour over meat.
A Vermont Boiled Dinner
Two pounds fresh pork, one pound salt pork put on to boil;
after boiling one hour add parsnips, carrots, turnips, beets,
and the last hour, add cabbage, and a half hour later, potatoes.
The beets can be boiled separately or baked. A dinner of this
kind is perfectly splendid. Johnny Cake served with it is very
nice.
Roast Turkey (Oyster Dressing)
Select a young turkey, twelve to fifteen pounds, draw it
nicely and rinse it out with several waters; make a dressing of
one quart of chopped bread crumbs (use stale bread), one egg,
two tablespoons butter, one teaspoon sage, one pint of oysters,
chopped fine, and mix all together; stuff body and breast with
dressing, sew up, tie the legs and wings to body, rub it over with
butter, salt and pepper, put in dripping pan, pour on a cup of
boiling water, set in oven, baste often; when done serve with
cranberry sauce.
Roast Turkey
Chop two pounds of fresh pork, the liver of the turkey and
one-fourth of a pound of crackers or stale bread ; season with salt
and pepper and a teaspoon of poultry seasoning. Mix thor-
oughly and press into the crop of a cleaned and washed turkey ;
truss the turkey into a neat and compact shape and cover the
breast with a strip of salt pork. Bake a ten-pound turkey from
three to four hours, basting with the dripping in the pan, to
which a little boiling water has been added.
Chicken
Four level tablespoons of butter, three level tablespoons
flour, one and one-half cups milk, one cup chicken cut into pieces,
one cup canned peas, salt and pepper. Serve on crackers or on
toasted bread.
Meats, Fowl, Entrees, Gravies and Fillings 287
Chicken Rolls
Melt three tablespoons of butter, blend in three tablespoons
of flour, add gradually one and one-half cups of chicken stock;
season to taste with salt, pepper and celery salt; stir until smooth
and thick, and add one and one-half cups of chopped chicken.
Remove the soft crumbs from crisp rolls, fill with the prepared
chicken, place in the oven until hot and serve.
Chicken Stuffed Cucumbers
Cut good-sized young cucumbers into halves lengthwise and
remove the seeds. Mix together one cup of finely chopped
chicken, one-half cup of soaked bread crumbs, two beaten eggs,
two tablespoons of melted butter and pepper and salt to taste.
Fill the cucumbers with the mixture, place the halves carefully
together and tie with soft twine. Put them in a baking pan, add
a cup of chicken stock and cook until tender. Remove the strings,
place the cucumbers on a hot dish, thicken the gravy in the pan
and pour it around them.
Chicken a la Monte Carlo
Melt two tablespoons of butter in an earthen dish or cas-
serole with one carrot, three onions sliced, two bay leaves, salt,
pepper and sole thyme. Add a young fat fowl, cut into joints
and let it get brown. Then add one pint of consomme and cover
air tight. Cook three-quarters of an hour. It must simmer all
the time. If the fowl is old it will take longer to cook it. Add
two tablespoons sherry, a dozen potato balls fried in butter, a
dozen button mushrooms and some chopped parsley. Let it
cook ten minutes more and serve in the sauce dish or the charm
of it will be lost.
Cream Chipped Beef
Chip a pound of dried beef very thin and pull it apart in
small pieces. If it is very salt soak it in boiling water for fifteen
minutes. Put two tablespoons of butter in a frying-pan;
add the beef and stir over the fire until thoroughly heated;
then sprinkle over it two rounding tablespoons of flour, mix
and cook. Add half a pint of stock and half a pint of milk.
Stir until boiling. Add a dash of pepper. Take from the fire
and add the yolk of an egg beaten with four tablespoons of
cream. Heat quickly and serve in a deep dish garnished with
toast.
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The Toronto Cook Book
A Turkish Dish
Stew one cup of cold lamb with one teaspoon of minced
onion in one cup of water until very tender. Skim out the meat
and add to the water enough strained tomato to make one pint
or use more water if you have not enough of the tomato. Season
highly with salt and pepper and a little curry or chutney sauce.
I prefer the curry.
Chicken Rolls
Melt three tablespoons of butter, blend in three tablespoons
of flour, add gradually one and one-half cups of chicken stock;
season to taste with pepper, salt and selery salt; stir until smooth
and thick, and add one and one-half cups of chopped chicken.
Remove the soft crumbs from crisp rolls, fill with the prepared
chicken, place in the oven until hot and serve.
Braised Chicken
Take a chicken, split it open on the back, wash and salt it
and lay it in dripping pan, breast side down. If you have covered
pan so much the better. If you use the dripping put something
under chicken, to keep it from adhering to the pan. Put a little
water in pan; cover over with another pan. Cook it on the
outside of the stove until nearly done. Then uncover, turn
breast side up, put on a little butter, put in the oven to finish
and brown; use the drippings for gravy. It must be watched
very closely while cooking on the stove, for the water cooks
out very quickly. Parboil chicken a few minutes before broil-
ing them. It does not require as long time to broil them this
way.
Creamed Chicken for Family of Two
Cut into dice sufficient cold cooked chicken to make a cupful.
Rub together one tablespoon of butter and a scant one of flour.
Add two-thirds cup of milk, stir until it boils and thickens. Add
the chicken and one teaspoon of salt, a dash of pepper. Reheat
over water and serve on toast. Just enough for two.
Canards sauvages, sarcelles grillees
Split the teal duck lengthwise in two, through the back,
after cleaning well; pare and season with salt and mignonnette;
cover with oil and place in a double broiler without pressing too
tight; broil over a brisk fire, serve with good gravy surrounded
by slices of lemon.
289
Meats, Fowl, Entrees, Gravies and Fillings 291
Faisans Rotis, Sauce Perigorde
Pheasants, like all other wild birds, are not in first class
condition for cooking when freshly killed; they should be tied
together by the feet and hung in a cool, dry place until they
begin to drip at the beak. Pluck and draw the birds and singe
them carefully, then put the liver of each back into the cavity;
truss them with light skewers. Never stull a pheasant under
any circumstances. Have the oven moderately hot and lay the
birds on the grid of a dripping pan, just before putting the grid
in the pan, place two slices of bread on the bottom for each
of the birds; baste them frequently with melted butter by aid
of a clean paint brush kept exclusively for that purpose; cook
from forty to fifty minutes, according to size, just before re-
moving the birds from the oven salt them and baste them for
the last time with two tablespoonfuls of good madeira, remove
the skewers and serve them, lying on the crusts of bread or
canapes with the following sauce.
Sauce Perigorde
Mince a small onion, put in a cooking casserole with a good
quarter of a pound of raw ham cut in dice, add two ounces of
butter, and color the ham to a rich brown over a brisk fire;
moisten with a glass of good madeira, add some truffles (the kind
which comes in glass bottles is always satisfactory) and a bouquet
of fresh herbs; reduce the liquid to one half over a medium fire,
strain it and add half a pint of brown sauce, boil together for
ten minutes, and just before serving, add four or five spoonfuls
of truffles cut into small dice.
Scalloped Chicken
Boil a chicken till tender, bone and chop; put into a bake-
dish a layer of chicken, a layer of bread crumbs, butter, salt and
pepper. Fill the dish in alternate layers, pouring over all the
chicken gravy. Bake till a light brown.
Jellied Chicken
Line a pint bowl with slices of hard-boiled eggs, fill with
chopped chicken that has been seasoned with salt, pepper,
celery salt and melted butter. Pour over it one cup of water,
in which one and one-half tablespoon of gelatine has been dis-
solved; set on ice.
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The Toronto Cook Book
Pigeons farcis aux Champignons
Chop up a pound of newly salted pork very fine like sausage.
When chopped finely enough, add to it an equal quantity of
mushrooms, fresh if possible, if not, the canned variety will
answer; a spoonful each of chopped parsley and shallot may be
added together with a handful of bread crumbs and a whole
egg; with this forcemeat fill the cavities of three nicely drawn
and singed pigeons; lard them through the breasts, truss up
the legs and wings with small skewers and lay them on the
roasting grid; baste frequently while roasting in a sharp oven
for twenty-five minutes; when properly cooked the wings
and second joints should pull away at the slightest touch;
they may then be served with a garnish of mushrooms thickened
with a good white sauce.
The following sauce should be passed around ' the table
in the sauce tureen which accompanies the game set.
Sauce Tomate pour les Pigeons
Halve five or six good tomatoes, trim the sections and cut
them up into small pieces; place them in a casserole with a hand-
ful of minced carrots and onions, a bouquet of soup herbs
and a tablespoonful of raw ham and a glass of claret; set the
whole on a moderate fire to cook slowly until the tomatoes
are thoroughly dissolved, then strain all through 'a fine sieve;
return to the casserole, let it come to a boil and continue boiling
for seven or eight minutes, stirring constantly; thicken with a
spoonful of flour rubbed to a paste with two spoonfuls of butter,
add a pinch of white pepper, the same of salt, and serve.
Scalloped Chicken
Boil two chickens till tender, remove bones and chop; place
in a pan a layer of the chicken, over this sprinkle pepper and salt,
bits of butter and finely chopped ham, and cover with chopped
crackers, then add another layer of chicken, and so on until the
dish is full ; over this pour one pint of sweet cream and add milk
until dish is full. Bake until a delicate brown.
Wall Turkey
Line a greased baking dish with cold mashed potato, mois-
tened with beaten egg and a little milk; fill in with cold chopped
turkey, sprinkle with bits of dressing, pour over it a cup of the
gravy, and bake for half an hour.
Meats, Fowl, Entrees, Gravies and Fillings 293
Potted Turkey
One-half pound cold turkey, two ounces tongue, one-half
pound butter, seasoning. Cut the turkey in pieces, removing all
skin and gristle, and pass it through a mincing machine with the
tongue, then pound in a mortar with the butter to a smooth paste ;
add seasoning to taste, put into pots, cover with butter.
Southern Fried Chicken
Raise and remove the breasts of two fine chickens and trim
them carefully in good form; dip them in beaten eggs, seasoned
with salt, pepper, and a little onion juice, then roll them in bread
crumbs; lay them gently into boiling fat and cook to a golden
brown; when nicely fried arrange them on the oval dish of the
entree set, leaving an open space, in the centre. Cook a quart
of small shelled peas, finishing them with a liberal piece of butter,
and pour into the space in the centre of the dish and serve at
once.
Note — Onion juice is best procured by grating the onion.
For bread crumbs save all stale or left-over bread, dry it in a
slow oven and when thoroughly dry reduce it to crumbs with a
rolling pin. Keep in a dry fruit jar.
Chicken Truffles
Dip the breasts of three chickens in boiling water, lard with
fillets of of ham and truffles, braise, and as soon as cooked, drain
and arrange against a triangle-shaped bread support; between
each chicken lay a group of truffles, one of olives and one of
quenelles; pour some sauce around them and serve more in a
sauce boat.
Waverley Collared Beef
Corn a six-pound piece of brisket by covering it with brine
sufficiently strong to float an egg, for four or five days. Turn
the meat every other day. When ready to cook grate two large
carrots, a stick of horseradish, and mix them with half a pint of
finely chopped parsley. Spread a layer of this on the corned
beef, keeping it well to the middle ; roll very tightly, fasten with
skewers and bind with strong twine. Roll in cheese cloth,
place in a kettle, cover with cold water, bring slowly to a boil
and simmer for four hours. Remove the cheesecloth, put the
meat on a tray, place a heavy weight on top and leave it over-
night. Next morning cut the strings and remove skewers. In
serving cut in very thin slices.
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The Toronto Cook Book
Creamed Chicken.
Chop one chicken, cook five minutes in boiling water, then
plunge in cold water; put in saucepan one ounce of butter, one
teaspoon of salt, a little pepper; let cook ten minutes, then add a
half pint of boiling water; cook until tender, take out on hot
platter, skim the fat from a half pint of the broth; mix a half pint
of cream with the well-beaten yolks of three eggs and add this to
the broth. Cook ten minutes, but do not boil; pour over the
chicken, garnish with toast.
Beef Olives Roll
Cut a very thin slice of round of beef in strip four inches
long and two inches wide. Mix half a cup of soft breadcrumbs,
a teaspoon of salt, a tablespoon of chopped parsley, a dash of
pepper and a tablespoon of melted butter. Put a thin layer
of this over each little piece of beef; roll and tie tightly. Heat
four ounces of suet in a frying-pan; dust the rolls with flour,
and brown them all over in the pan ; then put them in a stewing
pan. Add two tablespoons of flour to the fat in the frying-pan;
mix; add a pint of stock or water; when boiling add a teaspoon
of salt, and strain it over the rolls. Cover and stew gently
for an hour and a half. Wash and soak in boiling water a dozen
stoned olives. Cut a piece of stale bread in a four-inch cube;
dip it in milk or beaten egg, and plunge it in deep, hot fat, or
you may toast it in the oven. Stand this in the middle of the
platter. After removing the string heap the beef "olives"
around the crouton and strain the sauce over them.
Mock Fillet
Remove the muscle from a good-sized flank steak and trim
it in shape. Cover it with chopped parsley, then with chopped
onion, and dust it lightly with pepper. Roll the steak crosswise,
tie it in three places, giving it the shape of a filet. Put it in a
pan with a cupful of chopped celery and onion mixed, a bay
leaf and half a pint of stock or water, and a teaspoon of salt.
Bake for one hour in a quick oven, basting frequently. When
done dish and remove the strings. Rub together in the pan
two tablespoons of butter and two of flour; add half a pint
of strained tomatoes and half a pint of stock, and stir constantly
until smooth. Add a teaspoon of Worcestershire sauce, half
a teaspoon of salt, and strain it over the "fillet." Serve with
potato croquettes and spinach.
Meats, Fowl, Entrees, Gravies and Fillings 295
Braised Calf's Liver
Wash and scald a small calf's liver. Place it in a baking-
pan, the bottom of which is well covered with chopped carrot,
onion and half a cupful of chopped celery tops; add a quart of
stock, a teaspoon of salt and a saltspoon of pepper. Cover
the pan and bake the liver in a moderate oven for two hours,
basting once or twice. While the liver is baking cook in a
separate pan two carrots cut in blocks ; heat a can of tender peas
and boil carefully a pint of tender celery. Dish the liver,
drain the water from the vegetables to the pan in which the
liver was cooked; boil rapidly for ten minutes, while you rub
together two tablespoons of butter and two of flour; add a
pint of water from the pan, stir until boiling, and then add a
teaspoon of kitchen bouquet, a level teaspoon of salt and a salt-
spoon of pepper. Put piles of the mixed vegetables at the ends
of the platter, strain over the sauce and garnish the dish with
triangular pieces of toast. Serve with macaroni or spaghetti
l'ltalienne.
Smothered Pork Chops
Put chops or steak in bottom of pan, sprinkle with salt and
pepper. Put in a layer of sliced potatoes, sprinkle with flour,
salt and pepper. Repeat layers of potatoes, slicing onions in
through the layers. Almost cover with hot water and bake
one and a quarter or one and a half hours. Uncover the last
half hour to brown the top. Veal may be used the same way.
Masked Chops
Have mutton chops neatly Frenched and broil them for
five minutes over a bright fire. Have ready four potatoes,
boiled, mashed and nicely seasoned; heap them at once neatly
on one side of the chops. Dip them in egg, then in bread crumbs,
and fry for about twenty minutes in deep, hot fat. Arrange the
chops on the platter and surround them with nicely cooked and
seasoned peas.
Chopped Steak
Put two pounds of lean beef through a meat-chopper;
add two level teaspoons salt and a saltspoon of pepper; mix
thoroughly and form into one large steak. Broil slowly over a
perfectly clear fire or in a hot pan; cook on one side, then turn
and cook on the other for about ten minutes. Dish on a heated
plate, and put over it a tablespoon of butter, or serve with
tomato sauce.
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Beef Chilli Con-Cane
Put six large sweet chillies in the oven until the skin cracks;
peel them, remove the seeds and chop the flesh very fine. Cut
one pound of beef from the round in cubes of half an inch. Put
them in an iron saucepan; add two tablespoons of olive oil,
cover the sauce-pan and stew in the oil for at least an hour;
then add the chilli mixture, half a pint of thick, strained tomatoes,
one large onion chopped fine, two cloves of garlic mashed, and a
level teaspoon of salt; cover and stew gently for another hour;
serve with rice.
Baked Sweetbreads
After washing the sweetbreads and removing the "tubes"
put them in boiling water; add a saucepan of vinegar, a teaspoon
of salt, a bay leaf, a slice of onion, and cook gently for three-
quarters of an hour. Drain and save the liquor for stock.
When the sweetbreads are cool remove the membrane and
place them in a baking-pan with half a cup of chopped celery
and half a pint of the boiling stock. Bake in a very quick oven,
about three-quarters of an hour, basting frequently.
Creamed Sweetbreads
Boil the sweetbreads according to the above recipe. When
cold pick them apart, rejecting the membrane. Drain, wash
and chop fine a can of mushrooms and add them to the sweet-
breads. Rub together two tablespoons of butter and two of
flour; add a pint of milk, and stir until boiling. Then add a
level teaspoon of salt, a saltspoon of white pepper, and the
sweetbreads and mushrooms. Cover and stand over hot water
for twenty minutes. Serve in a border of rice.
Steak a la Bordelaise
Trim a large inch and a half thick porter house steak. Rub to-
gether a tablespoon of butter and one of flour, add a pint of good
strong stock, a tablespoon of chopped onion, a bay leaf, a salt-
spoon of celery seed, a level teaspoon of salt, and a saltspoon of
pepper. Bring to the boil and simmer gently for thirty minutes.
Bake the large mushrooms for ten minutes, add them to the sauce,
and cover and stand it over hot water while you broil the steak
quickly on each side until it is browned, then slowly for twenty
minutes. Dish it on a hot platter, dust with salt and pepper;
add a tablespoon of butter to the sauce, lift the mushrooms, place
them over the top of the steak and pour the sauce over all.
Meats, Fowl, Entrees, Gravies and Fillings 297
Crown Roast
Trim the bones of a rack of mutton the same as for Frenched
chops. Cut through almost to the skin and fold it around,
skin side in, making a crown of the upper part and fastening it
in shape with twine and skewers. Bake in a quick oven for
three-quarters of an hour, basting frequently. While it is
baking boil and mash six potatoes and heat a can of peas. When
the roast is done remove the fastenings and dish it.
Frenched Chops with Mushrooms
Remove the lean portion from six mutton chops. Wash
and cut in thin slices one pound of fresh mushrooms and put
them in a kettle with a tablespoon of butter, a level teaspoon of
salt and a saltspoon of pepper; cover and cook slowly for twenty
minutes. Moisten a tablespoon of flour with a little milk, add
to the mushrooms, stir quickly until boiling, and then stand it
over hot water for ten minutes while you broil the chops. Have
ready toasted bread for each chop, arranged on a heated platter.
Place the chops on the toast, sprinkle them with salt and pepper,
pour the mushroom sauce over them and send to the table.
Egyptian Cannelon
Chop fine two pounds of beef from the round, add and mix
two level teaspoons of salt, a saltspoon of pepper, half a pint of
chopped almonds or pine nuts, a tablespoon of chopped parsley
and two tablespoons of grated onion. Form in a compact roll,
wrap in a piece of oiled paper, place in a baking pan, add a cup
of stock and a tablespoon of butter. Bake and baste, over the
paper, for three-quarters of an hour. Remove the paper and
lift the cannelon to the centre of a platter Rub together two
tablespoons of butter and two of flour ; put in the pan with a pint
of stock; stir until boiling; add a level teaspoon of salt, and if
you have it, two tablespoons of tomato catsup. Strain this over
the roll and garnish with toast.
Veal Scallop
Chop cold roast veal very fine; put a layer in bottom of
pudding dish, season with salt and pepper, cover with a layer
of rolled soda biscuits and small pieces of butter; moisten well
with milk, and continue until dish is filled; cover the whole
with broth and milk ; cover tightly so as to retain steam and bake
one-half hour.
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Friceo
Cut one pound of the round of beef in cubes of one inch;
flatten them with a hard blow from a potato masher. Pare and
slice three good-sized potatoes and four onions. Put a layer of
potatoes in the bottom of a baking dish, then a layer of meat and
onions; dust lightly with salt and pepper. Put in another layer
of potatoes, meat, onion, salt and pepper. Peel and cut in halves
four good-sized tomatoes, chopping the flesh fine, put over the
top of the dish and add a tablespoon of butter cut in pieces,
pour over all half a cup of thick, sour cream. Cover, stand in a
pan of boiling water and cook in a slow oven for two hours and
a half.
Mutton Balls
Remove the meat from a shoulder of mutton, put it twice
through a meat chopper; add and mix two teaspoons of salt, a
saltspoon of pepper and two tablespoons of chopped onion. Form
in balls about twice the size of English walnuts. Place them in a
baking pan; pour in a pint of strained stewed tomatoes, add a
bay leaf, and on each ball place a piece of butter the size of a pea.
Bake in a quick oven for half an hour, basting four times. When
done, dish the balls; add to the sauce a tablespoon of butter, and,
if too thick, four tablespoons of stock. Strain over the balls and
garnish with rice.
Blanquette of Mutton
Cut the meat from a shoulder of mutton in cubes half an
inch in size. Put the bones on the bottom of a kettle, add a
quart and a half cold water; bring to the boiling point, skim and
add the meat. Cover, bring to a boil and simmer for an hour
and a half. Rub together two tablespoons of butter and two
of flour; add a pint of the liquor in which the meat was cooked;
stir until boiling, then add a level teaspoon of salt, a saltspoon
of pepper and the meat. Take from the fire, then add the yolks
of two eggs beaten with four tablespoons of cream. Reheat but
do not boil. Serve this in a border of boiled rice.
Stuffed Breast of Mutton
Make small pockets in a breast of mutton and fill them with
chopped celery; place it in a baking pan, dust with a teaspoon of
salt and a saltspoon of pepper. Add a cup of water and bake in
a quick oven for twenty minutes, then more slowly for one hour.
Serve with brown sauce.
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Meats, Fowl, Entrees, Gravies and Fillings 301
Mock Duck
Remove the large bone from a shoulder of mutton, fill the
space with seasoned bread crumbs and tie it in the shape of a
duck. Make the leg and knuckle bone form the neck and bill,
and fasten in the blade bone to represent the tail. Cover with
oiled paper, brown in a quick oven for fifteen minutes, and then
bake at a moderate temperature for one hour. Make brown
sauce and serve.
Chili Con Carne
One pound of beef, kidney or mutton, four large dried red
peppers, one large onion, one small can of tomatoes, two small
sections of garlic.
To prepare: — Cut meat into two-inch squares, fry in hot
lard, add the onion chopped fine, fry for a few minutes, then add
one-half cup of hot water, or soup stock. Let this stew till meat
is tender. Remove seed from peppers and soak in boiling water
until soft. When soft pass through a sieve adding a very little
water in which the peppers were soaked, to assist in passing it
through the sieve. Pass tomatoes through sieve and add this
to the meat, with the pepper, also two small sections of grated
garlic. Stew all together for a short time. Season with salt
and serve very hot. The idea is to make a rich, thick sauce of
tomatoes and peppers, seasoned with onion and garlic. If too
hot use fewer peppers. In all warm countries they use hot food.
Chili con carne is highly esteemed in northern Mexico. In the
south another dish is "mole," quite as strong in pepper. To
make it taste like Mexican chili con carne you should have the
Mexican chili and the "molcajete" or stone mortar to grind and
blend it.
Potted Corn Beef
Simmer corn beef for four hours or longer if necessary.
Allow to remain in liquor until cold; turn into a colander, and
place a saucer or plate over it with a heavy weight. This is
delicious served in thin slices.
Beef Loaf a la Mode
Three pounds round steak, chopped fine, two well-beaten
eggs, four soda biscuits rolled fine, one teaspoon salt and sage,
half a teaspoon pepper, two tablespoon milk; roll into a loaf,
mixing well and bake two hours.
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Corned Beef Hash
Chop up corn beef and equal parts hot potatoes, wet them
with beef stock if at hand; if not, take milk; a little onion and
nutmeg; then put in saucepan but do not stir. Put milk or
stock in pan first with a generous piece of butter; turn in hash
and simmer till liquor is absorbed, and hash brown; brown
fold and serve like omelet.
Swedish Meat Balls
One pound finely-ground lean beef; put through a meat
chopper two or three times; also a small onion if you like it;
one tablespoon flour, a little pepper and salt, cold water enough
to mix easily with a spoon; then shape into balls; put a piece of
butter in frying pan, putting balls and frying on both sides;
then make a brown gravy with a small piece of butter and a
teaspoon flour; pour hot water over all and cook five minutes.
Head Cheese
Boil the forehead, ears, feet and nice scraps trimmed from
the ham of a fresh pig, until the meat will almost drop from the
bones; put in large chopping dish and season with pepper
and salt, sage and summer savory ; chop it rather coarsely, put
it back into the same kettle it was boiled in with just enough
liquor in which it was boiled to prevent it burning; warm it
through thoroughly, mixing it well together. Now pour it
into a strong muslin bag, press the bag between two flat surfaces
with a heavy weight on top; when cold and solid it can be cut
in slices.
Pork Chops with Tomato Sauce
After cleaning the pork chops next dip them in beaten
eggs and rolled soda biscuits; fry in butter. Sauce: Cook
one can tomatoes, strain, blend together three tablespoons
flour to two tablespoons butter; pour boiling tomato juice
over blended butter and flour; pour over pork chops, and serve
hot.
Browned Flour
This is useful to thicken gravy and darken it. Set flour
in a hot oven or over a moderate fire, and stir continually until
it is parched brown. Do not scorch it. Keep in a closely
corked bottle or jar for future use. When to be used it should
first be blended with a little stock, beef dripping, or water.
Meats, Fowl, Entrees, Gravies and Fillings 303
Fricassed Lamb
A cheap dish that is very nice is made of three pounds of
lamb (small pieces will do), boil until tender, set away to cool;
remove all fat and cut in small pieces; fry two or three slices
salt pork till fat is all out, then put in the lamb and broth;
add a piece of butter, salt and pepper to taste. Let boil, then
take out meat, thicken the gravy and pour over the meat, and
serve.
Gravy for Baked Meats
Having removed the joint, put the pan on the fire, remove
the floating grease and save it as dripping; pour into pan from
a half pint to a pint or more of boiling water. Mix well ; then
stir into the mixture quickly, two or more tablespoons of blended
brown flour; boil up once; season with pepper and salt, and
serve. If the gravy is preferred with the grease in it, omit the
skimming.
Gravy
Place the required quantity of stock in a stew pan; bring
the contents to a boil; make the thickening by mixing four
ounces of flour for each gallon of gravy required with cold
water, or stock, into a smooth batter, add the thickening, keeping
it well stirred to prevent it burning; allow it to simmer gently
for thirty minutes, add the bay leaves or mixed herbs and
seasoning according to taste, and allow the leaves to remain
for a few minutes; remove them and color the gravy by adding
a small quantity of caramel made as follows ; — Place four ounces
of sugar in a small stew pan, place it on the stove and allow
it to remain until the sugar is of a very dark color; when it will
be seen to boil or bubble; add about one and one-half pints
water and simmer for a few minutes; allow it to partly cool
and place in a bottle ready for use.
Creole Sauce
Juice of one lemon, one teaspoon mustard, three table-
spoons powdered sugar, three tablespoons tomato catsup; heat
all to near boiling point and use hot with meats.
Currant Jelly Sauce
Make brown sauce and add to it four tablespoons of currant
jelly; let it boil up once and it is ready for use. May be served
best with game.
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Baked Fresh Pork
See recipe for Baked Beef.
English Pork Pie
Make pie crust (not too rich), and put around sides of a
deep pie dish. In bottom and above place layers of thin sliced
bacon, sliced potatoes, onions, sliced or chopped and lean fresh
pork cut in small pieces. Season with salt, pepper and sage.
Fill dish with any good gravy left from roasts and water thick-
ened for occasion. Cover with crust and bake one and a half
hours. Cover pie with thick brown paper if it gets too brown.
Mint Sauce
One cup fresh chopped mint, one-half cup sugar, one-half
cup vinegar. Let stand and hour before using. Rub sugar
well into the mint before putting vinegar on.
Tartare Sauce
Make like a mayonnaise, using only one-half cup oil and add
one tablespoon each of chopped parsley, olives, capers and
cucumber pickles.
Celery Sauce
Wash and pare a bunch of celery; cut it into pieces and boil
it gently until it is tender; add a half pint of cream and a small
piece of butter rolled in flour ; now boil it gently. This is a good
sauce for fowls of all kinds, either roasted or boiled.
Tomato Sauce for Macaroni
Stew one-half a can of tomatoes and half a small onion
ten minutes. Rub through a strainer or sieve. Cook one
tablespoon butter and one of flour in sauce-pan ; add the strained
tomatoes, salt and pepper and pinch of sugar.
Filling for Chicken and Turkey
Three cups roll stale bread, two tablespoons butter, one
tablespoon of chopped parsley, two teaspoons salt, one-half a
teaspoon of pepper, two teaspoons chopped onion. Rub the
butter into the crumbs, and let them stand half an hour, when
the rest of the seasoning may be added. This makes a very
nice filling.
Meats, Fowl, Entrees, Gravies and Fillings 305
Drawn Butter Sauce
Put one scant half cup of butter in a sauce-pan; when just
melted, add two tablespoons flour and mix well. Add the hot
water and stir rapidly as it thickens; then add salt and pepper
to taste. Use one pint of hot water or stock.
Rice Filling
Brown one chopped onion in a tablespoon of butter and mix
with it three cups cold boiled rice, one cup of bread crumbs
moistened in one cup of milk; season with sage; add three-
quarters of a pound of sausage meat; salt and pepper to taste.
Chestnut Filling
Take two pounds of large chestnuts; roast over stove
until shells crack; remove shells and cook them in boiling water
until the skins separate; then remove skins and again put the
nuts into boiling water. While the nuts are still hot, rub them
through a very coarse sieve; mix with the sifted nuts a very
few bread crumbs and three tablespoons of melted butter,
and season with salt and pepper. Moisten with a little sweet
cream.
Canadian Filling for Ducks
Equal quantities of onion and bread crumbs, first boiling
the onions about thirty-five minutes, then chopping them fine;
add one ounce of butter; half an ounce of sage minced fine,
add salt and pepper.
English Filling for Roast Goose
Four onions, eight sage leaves, two cups bread crumbs, one
egg, two and a half tablespoons of butter, salt and pepper to
taste. This recipe makes a highly seasoned filling.
Filling for Turkey
Four cups grated bread crumbs, one cup of milk, one tea-
spoon chopped parsley, one and a half teaspoons chopped
onion, half a teaspoon summer savory, one tablespoon salt,
three tablespoons butter, two eggs, half a teaspoon pepper,
half teaspoon thyme; pour the milk on the bread crumbs,
and cover tightly for two hours; then add the rest of the in-
gredients, omitting the onion if objectionable.
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Filling for Fowl
Take two cups bread crumbs, two tablespoons of butter,
half a tablespoon chopped parsley, one and a half teaspoons
salt, half a teaspoon of pepper, thirty-five oysters. Rub the
butter into the bread crumbs; add the seasoning; put in the
oysters last, leaving them whole. This is a very tasty filling.
Potato Filling for Goose
Take seven potatoes, three-quarters teaspoon of pepper,
one and a quarter teaspoons of sage, one tablespoon salt, two
tablespoons butter, two tablespoons of onion juice. Pare and
boil potatoes, then mash fine; add the seasoning and mix all
together thoroughly.
Filling for Roast Capon
Three cups of dried stale bread crumbs, three and a half
tablespoons of butter; cut into bits; two teaspoons of salt,
half a teaspoon thyme, one teaspoon of parsley and three-
quarters cup of mushrooms chopped fine.
American Filling for Goose and Duck
Three pints of bread crumbs, six ounces of butter, one
teaspoon each of sage, black pepper, salt, one chopped onion.
Chestnut Filling
Shell and blanch forty chestnuts and boil three-quarters
of an hour in water enough to cover them; drain. Do not
chop them; add to them three tablespoons of butter, one table-
spoon salt and half teaspoon pepper. Mix and place in the
turkey.
Potato and Onion Stuffing
Here is an English dish you ought to love. I do; and I
don't care for turkey or chicken without it, either. It is potato
and onion stuffing. Boil nearly two quarts of onions and when
nearly done add about six or seven potatoes and boil together.
When done mash. Chop onions very fine, chop very fine a
large piece of all fat pork, mix with hot onions and potatoes
until melted, season with sage or poultry dressing, salt, roll
fine three crackers and mix all together. Stuff bird and bake a
little in the pan with the bird. It is fine with bread and butter
for an easy supper.
Meats, Fowl, Entrees, Gravies and Fillings 307
Plain Filling for Fowls
One cup dried bread crumbs, three-quarters cup of milk,
one teaspoon salt, one-quarter teaspoon pepper, one tablespoon
onion, one and a half tablespoons of butter; add the seasoning
and butter to the crumbs, and beat well into the milk.
Celery Filling for Boiled Turkey
Take half a head of celery, one quart of bread crumbs,
two eggs, two tablespoons of salt, two of butter, one-half tea-
spoon of pepper. Chop the celery fine, and add the other
ingredients, after rubbing the butter into the crumbs.
Sausage Filling
Mix one half pound of sausage meat with an equal quantity
of bread crumbs. Season with one tablespoon each of onion
juice and minced parsley, a little salt and pepper.
PRESERVING AND
' CANNING
Rules for Preserving
A cheesecloth bag is the best for straining jelly. Jelly
should not at any stage be put in a metal vessel. For every
pint of strained juice allow a pound of sugar, or cup for cup.
Granulated sugar should always be used for jellies.
The time for boiling juice is from fifteen to twenty minutes
before adding the sugar.
Sugar should always be heated before adding it to the juice,
so that the boiling process will not be interrupted. All jellies
should be cooked over a moderate fire and carefully skimmed.
In making preserves or jellies no economy of time or labour
must be considered. Never cover when boiling preserves or
jellies. When cooked the preserves or jellies should be placed
in glass jars and set away to cool before covering.
Marmalades should be stirred constantly to keep from
burning.
Always allow fruit for jam to boil from five to ten minutes
before adding sugar; then boil fifteen minutes after, being careful
to remove all scum without interfering with the fruit.
From personal experience, I have found that a cup of juice
to a cup of sugar is the more satisfactory way of making jellies.
In canning fruit only enough sugar is used to suit taste, and pro-
tect from fermentation. One-quarter pound of sugar to a pound
of fruit is quite sufficient, but more may be used if desired.
When glass jars are set away they must be kept in cool
dark place, but where there is no possibility of the fruit freezing.
Fruit for canning should always be carefully selected and
not too ripe.
Berries and all kinds of fruit cooked in syrup should be
lifted and placed in jars. The jars should be placed in a pan
of hot water while being filled; then fill jars with boiling syrup,
allowing to flow over; place on cover and screw down tight.
Place large brown paper on table, then place jars upside down
and let stand over night to make sure that there are no air
holes. In morning before placing in fruit closet, give top of
jar one more twist and then immerse with paraffin wax, as
this protects against the air getting in. Fruit done in this way
309
Preserving and Canning
311
may be kept for years. Once placed away the jars should not
be moved about until taken to kitchen for use. It is very
necessary that all housewives should have the jars marked with
a label showing the fruit contained in jar. This allows a maid
when sent for a certain kind of fruit to place her hands on what
she wants without having to interfere with the rest of the fruit.
To Preserve Peaches
Peaches for preserving may be ripe but not soft. Cut
them in halves, take out the stones, and pare them neatly;
take as many pounds of white sugar as of fruit, put to each
pound of sugar a teacup of water, stir it until it is dissolved, set
it over a moderate fire; when it is boiling hot, put in the peaches,
let them boil gently until a pure clear, uniform color; turn
those at the bottom to the top carefully with a skimmer several
times; do not hurry them. When they are clear, take each
half up with a spoon, and spread the halves on flat dishes to
become cold; .when all are done, let the syrup boil until it is
quite thick, pour it into a large pitcher, and let it set to cool
and settle. When the peaches are cold, put them carefully
into jars, and pour the syrup over them, leaving any sediment
which has settled at the bottom, or strain the syrup. Some
of the kernels from the peach stones may be put in with the
peaches while boiling. Let them remain open one night, then
cover.
To Preserve Citron
Pare the citrons and cut them into slices about an inch
and a half thick, then into strips about the same thickness,
leaving them the full length of the fruit; take out all the seeds
with a small knife, then weigh, and to each pound of citron put
a pound of white sugar, make a syrup; to ten pounds put a
pint of water, and simmer gently for twenty minutes; then
put in the citron and boil for one hour, or until tender. Before
taking off the fire put in two lemons, sliced thin and the seeds
taken out, and two ounces of root ginger; do not let boil long
after the lemons and ginger are put in. Do not stir them while
boiling. This is very fine if carefully attended to. j
Crab-Apples
To each pound of fruit allow half a pound of sugar and a
pint of water to three pounds of sugar. When the syrup is
boiling hot, drop in the apples. They will cook very quickly.
When done, fill a jar with the fruit, and fill it up with syrup.
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Pineapple
Pare the fruit and be sure you take out all the eyes and
discolored parts. Cut in slices, and cut the slices in small bits,
taking out the core. Weigh the fruit, and put in a pan with
half as many pounds of sugar as of fruit. Let it stand over
night. In the morning put it over the fire and let boil rapidly
for a minute only, as cooking long discolors it. Put it in the jars
as directed.
Gooseberry Jam
To every eight pounds of red, rough, ripe gooseberries,
allow one quart of red-currant juice, five pounds of loaf sugar.
Have the fruit gathered in dry weather and cut off the tops
and tails. Prepare one quart of red-currant juice, the same as
for red-currant jelly; put it into a preserving-pan with the sugar,
and keep stirring until the latter is dissolved. Keep it boiling
for about five minutes; skim well, then put in the gooseberries,
and let them boil from one-half to three-quarters of an hour;
then turn the whole into an earthen pan, and let it remain for
two days. Boil the jam up again until it looks clear; put it
into pots and when cold cover with rice paper, and over the jars
put tissue paper, brushed over on both sides with the white
wax and store away in a dry place. Care must be taken in
making this to keep the jam well stirred and skimmed, to prevent
it burning at the bottom of the pan, and to have it very clear.
Black Currant Jam
Pick the currants carefully, and take equal quantities of
fruit and sugar. Pounded loaf-sugar is best. Dissolve it
over or mix it with the currants. Put in a very little water
or red-currant juice, boil and skim for twenty-five minutes.
Raspberry Jam
Take nice fresh berries, wash and pick over carefully, then
put in a granite kettle and crush with a silver spoon. Then add
three-quarters of a pound of sugar to each quart of berries. (One
coffee cup is equal to one pound). Then cook very slowly
(boiling slowly) until berries are well cooked and look clear.
Stand glass jars in hot water and fill with jam. Let stand until
they have shrunk away all possible, then fill full, so that they
are air tight. Put a paper wet in white of egg or brandy over
top, snap on covers and stand away in a cool, dark place. Black-
berry jam is made exactly as you would raspberry.
Preserving and Canning
313
Raspberry Jam
To five or six pounds of red raspberries, not too ripe, add an
equal quantity of white sugar; mash the whole well and place
in preserving kettle; add one quart currant juice if at hand, or the
same quantity of water. Boil gently until it jellies by testing
on cold plate. Pour into glasses, cover with rice paper when
cool, and seal with wax. Keep in a dark, dry, cool place.
Raspberry and Blackberry Jam
Pick over berries and weigh them. Mash a few in the bottom
of preserving kettle with a wooden potato masher and so continue
until the fruit is all used. Heat slowly to boiling point and add
gradually their weight of heated sugar. Cook slowly forty-five
minutes, then put in stone jars or tumblers.
Blackberry Jam
Place a basket of berries thoroughly cleaned, in a preserving-
kettle, put over moderate fire until heated through (about five
minutes), then put through fruit press; take cup of juice to cup
of sugar; place in kettle and boil fifteen to twenty minutes; put
in glass jars and seal when cold.
To Preserve Plums
Pour boiling water over plums; cover them until cold, then
pull off skins. Make a syrup of a pound of sugar and a teacup
of water for each pound of fruit; when boiling hot pour over fruit,
let them remain for a day, then drain off, boil again and skim,
and pour it over the fruit while hot. Put the plums over the
fire, boiling very gently until clear; take from the syrup with a
skimmer one plum at a time, place in jars; boil syrup until thick,
skimming constantly, then pour over plums while hot, and seal
when cold.
To Preserve Greengages in Syrup
To every pound of fruit, allow one pound of sugar and one-
quarter pint of water, boil the sugar and water together for about
ten minutes; divide the greengages, take out stones and put the
fruit into the syrup and let boil ten minutes with the kernels
from the fruit; then put fruit very carefully into jars; pour the
syrup over and seal.
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To Preserve Cherries in Syrup
Four pounds of cherries to three pounds of sugar, one pint
of water or white currant juice; let cherries be as clear and
transparent as possible and perfectly ripe; remove the stones,
breaking fruit as little as possible. Make a syrup of the above
proportions, mix cherries with it and after coming to boiling
point, let boil about fifteen minutes steadily, carefully skimming,
as this has a great deal to do with the keeping qualities of the
fruit; then place in an earthen dish and let remain until the
next day; pour juice into preserving kettle after being drained
from the cherries; boil until the syrup is somewhat reduced and
rather thick, then put in the cherries and let boil for about five
minutes; put cherries into glass jars, pour boiling syrup over
and seal when hot.
To Preserve Pears
To six pounds of pears take six pounds of sugar and two cups
of water, the juice of two lemons and rind of one, five cents'
worth of whole ginger; boil all together for twenty minutes,
then put in pears and boil till soft, which takes from fifteen to
twenty minutes; then take fruit out of boiling syrup, lay on
platter and let syrup boil quickly for eight minutes, skimming
constantly; then put back the pears in syrup and give another
boil for about two minutes; place in jars, pour boiling syrup over
them, and seal.
Blackberry Preserves
Take the largest berries obtainable; weigh; to each pound
of fruit allow a pound of sugar; put in large dish, sprinkle with
sugar and let stand two hours; then pour off all juice that may
have come from berries; put into porcelain-lined kettle; heat
slowly till it comes to boiling point, then boil quickly for ten
minutes; add berries and then place kettle on a very low fire,
just enough to heat but not let boil, for about fifteen minutes;
then take from fire and place in glass jars; let cool before sealing.
Avoid breaking berries, as they are so much nicer when left
whole.
Barberry Preserve
Take twice as many sweet pears or apples as barberries and
three-fourths as much sweetening, half sugar, half molasses.
Put sugar and molasses on to boil. When boiling put barberries
in, cook fifteen minutes, then skim out barberries and put in
pears or apples. Cook till soft; then put back barberries and
let boil up.
Preserving and Canning
315
Damson Plums
Pick over and wash fruit; take pound of fruit to pound of
sugar and boil down until thick. The sugar is poured right over
the fruit. If necessary, put about quarter of a cup of water
to the basket of fruit. These plums are very juicy in them-
selves, and one must use careful judgment in making same.
They require from fifteen to thirty minutes cooking after coming
to boiling point. Place in glass jars and seal.
Quince Preserve
Select large quinces, pare, core and cut into slices; put
each piece as cut into cold water to prevent discoloration;
when all ready, put them in preserving-kettle and cover with
boiling water; boil gently until tender, then lift carefully with a
skimmer; continue boiling quinces in same way until all are
cooked. Put parings in same water in which quinces have been
cooked and boil gently fifty minutes, keeping closely covered
all the time; strain and measure and to every cup of liquor take
one cup of sugar. Heat juice and sugar separately; now put
together and stir sugar until dissolved, then boil quickly for ten
minutes; skim well, put in the fruit and boil until they are clear,
tender and red. To have the fruit a nice bright color, keep
kettle closely covered while boiling. When done, lift pieces of
fruit separately and place in glass jars, allowing syrup to boil
until jellied, then pour over fruit and stand aside to cool. Seal
when cold.
Grape Conserve
Take ten pounds of blue grapes; separate skins from pulps;
boil pulps and strain out seeds; then add the skins, two pounds
raisins whole or cut, four oranges (pulp cut fine), skins of two
oranges sliced fine. Cook all together for thirty minutes.
Then add ten pounds of sugar and boil ten minutes more, stirring
often to prevent burning. This will keep in jelly glasses.
Pumpkin Preserves
Five pounds of pumpkin, five of sugar, three-quarters of
root ginger, half a dozen lemons; cut the pumpkin into squares
about one inch thick; put into crock in layers of sugar and ginger,
and let it stand for twenty-four hours; when sufficient juice is
extracted without adding any water, cut lemons into fine pieces ;
boil all together for three hours slowly. The ginger should
be put in a bag before boiling.
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Strawberry Preserves
Measure the same quantity of fruit and sugar, put in preserv-
ing-kettle over night a layer of fruit and a layer of sugar. In
the morning cook slowly without stirring, until the fruit is soft
and the liquid clear. Skim thoroughly before putting into jars.
Note — Raspberries, Currants, Blackberries, Cherries, etc.,
may be preserved in the same way as the Strawberries. Stones
should be removed from the cherries. The pits may be used if
the flavor is desired.
Ripe Tomato Preserves
Five pounds small round tomatoes peeled, five pounds
sugar, juice of three lemons; let stand together over night;
then drain off syrup and boil it; skim well, then put in tomatoes
and boil gently twenty minutes. Take out fruit and spread on
platter and boil syrup down till it thickens, adding just before
you take off the juice of one lemon. Put fruit into jars, fill up
with hot syrup. When cold seal up. This makes a very nice
preserve.
Grapes Preserved With Honey
Take a basket of nice sound grapes weighing about eight
pounds. It is much better to have the grapes on the stems.
After thoroughly cleaning, place in stone jar and be careful
not to break the fruit. To make syrup for same, take four
pounds of honey and one pint of good vinegar, a little more if
necessary, a little less than a quarter of a pound each of cloves
and cinnamon ; boil well together for about twenty-five minutes ;
skim thoroughly; then pour the boiling hot syrup over the
grapes and seal at once. Plums, peaches, or any such fruit
may be done in this manner, and will keep for years.
Pear or Peach Preserves
The best for preserves are freestone peaches. First pare,
then remove pits, cut into halves, then to each pound of fruit
allow a pound of sugar; take one dozen peach kernels; put a
layer of the peaches in a large bowl, then a layer of sugar, and so
on until the fruit is all used. Cover and let stand over night.
In the morning put the peaches on in a porcelain kettle; add the
kernels and bring quickly to a boil ; then simmer until the peaches
are tender and clear. Lift carefully one piece at a time and put
into glass jars. Set aside to cool; when cool pour oyer the syrup
and seal. Always turn jars tops down on brown paper over
night, making sure they are air tight.
Preserving and Canning
317
Crab Apple Preserve
Place apples whole in preserving kettle, being careful not
to break off stems; just cover with water; cook very gently until
skin will peel off; drain, peel and core; the cores must be taken
out very carefully with a small, silver knife so as not to break
apple or remove stem, or, if preferred, the cores may be left in,
one way being quite as nice as the other; now weigh, allowing
one and a quarter pound of sugar and a half pint of water to
each pound of crab apples; put sugar and water into fruit kettle
and stir until sugar is dissolved, then bring to boiling point;
always skim before adding fruit; put crab apples in gently and
boil slowly until clear and tender, removing all scum from the
surface; place in jars and let cool; when cold, seal.
Pineapple Preserves
To each pound of fruit, allow three-quarters pound of sugar;
put in a basin in layers, first pineapple and then sugar, and let
stand over night; next day put into fruit kettle, bring quickly
to a boil and cook slowly for one hour; put in glass jars and let
cool before sealing.
Cherry Preserves
Take a basket of nice ripe cherries, stone, lay on platter
after pits are removed; take all the juice that exudes; weigh and
to each pound of cherries allow a pound of sugar; place in layers,
first the cherries and then the sugar, until all is used, in a deep
earthen dish ; let stand for about six hours, then put in preserving
kettle and bring quickly to a boil ; cook gently (skimming) until
the cherries are clear and the syrup thick; lift carefully each
cherry and place in glass jars, sealing when cold.
Crab Apple Jelly
Wash fruit clean, put in kettle and cover with water, and
boi] until thoroughly cooked; cut apples in quarters, then place
in cheesecloth bag and let drain for about four or five hours.
Do not squeeze or press bag. To each pint of juice, allow one
pound of sugar. Boil from twenty-five to thirty minutes, as
it always takes a little longer for crab apples to jelly. Seal
when cold.
Grape Jelly
This may be made the same as Black Currant Jelly, allowing
one cup of water to a basket of grapes and boiling about twenty
minutes or until jellied.
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To Preserve Purple Plums
Make a syrup of brown sugar; when perfectly clear and
boiling hot, pour it over the plums after picking over and cleaning
well, and leaving out all unsound fruit; let plums remain in
syrup two days, then drain off the syrup and bring it to boiling
point, skimming well; put in fruit and syrup in preserving
kettle over fire and simmer gently until the syrup is reduced
to about one-fourth the original quantity. To make syrup
take one pound of syrup for one pound of fruit and a cup of
water to six pounds of sugar. When cooked, put in jars, set
away and cover when cool.
Damson Plums, Cherries, or any other small ripe fruit
May be done as purple plums, by first making syrup, and
boiling for five minutes, skimming well, putting in plums and
boiling very gently until cooked..
Quince Preserves
Pare, core and quarter your fruit, then weigh it and allow
an equal quantity of white sugar. Take the parings and cores
and put in a preserving kettle; cover them with water and boil
for half an hour, then strain through a fruit press and put the
juice back into the kettle and boil the quinces in it a little at a
time until they are tender. Lift out as they are done with a
drainer and lay on a dish; if the liquid seems scarce add more
water. When all are done throw in the sugar and allow it to
boil ten minutes before putting in the quinces; let them boil
until they change color, say one hour and a quarter, on a slow
fire. While they are boiling, occasionally slip a silver spoon under
them to see that they do not burn, but do not on any account
stir them. Have two fresh lemons cut in thin slices, and when
the fruit is being put up in jars lay a slice or two in each.
Black Currant Jelly
Pick over thoroughly a basket of black currants; place in
kettle, just cover with water and let boil five minutes; then put
in cheesecloth bag and squeeze thoroughly, allowing a cup of
juice to cup of sugar. Boil for one-half hour carefully, removing
all scum, and place in glass jars; seal when cold.
Note. — The basket of currants may be taken and heated
thoroughly, all juice pressed out and water omitted if desired,
and above directions followed.
Preserving and Canning
319
Greengage Preserves
Take pound of fruit to pound of sugar, put in boiling water
for few minutes until the skin comes off ; peel and place them in
a large earthen bowl; take layer of fruit and sprinkle with a
layer of sugar, let stand over night; next day pour off juice
carefully into a preserving kettle; boil and skim, then add fruit
and boil very gently until tender and clear, taking from about
twenty-five to thirty-five minutes; take out gages, put in glass
jar; boil syrup five minutes longer, or, until thick; pour boiling
syrup over fruit and seal hot.
Red Currant Jelly
To every pint of juice allow three-quarters pound of loaf-
sugar. Have the fruit gathered in fine weather; pick it from
the stalks, put it into a jar, and place this jar in a saucepan
of boiling water over the fire, and let it simmer gently until
the juice is well drawn from the currants; then strain them
through a jelly-bag of fine cloth, do not squeeze them
too much, as the skin and pulp from the fruit will be
pressed through with the juice, and so make the jelly
muddy. Measure the juice, and to each pint allow
three-quarters pound of loaf sugar; put these into a preserving
pan, set it over the fire, and keep stirring the jelly until it is done,
carefully removing every particle of scum as it rises, using a
wooden or silver spoon for the purpose, as metal or iron ones
would spoil the color of the jelly. When it has boiled from twenty
minutes to a half hour, put a little of the jelly on a plate, and if
firm when cool, it is done. Label the pots, adding the year when
the jelly was made, and store it away in a dry place. A jam
may be made with the currants, if they are not squeezed too
dry, by adding a few fresh raspberries, and boiling all together
with sufficient sugar to sweeten it nicely. As this preserve is
not worth storing away, but is only for immediate eating, a
smaller proportion of sugar than usual will be found enough ; it
answers very well for children's puddings.
Peach Butter
Take pound for pound of peaches and sugar; cook peaches
alone until they become soft, then put in one-half the sugar,
and stir for one-half hour; then the remainder of the sugar
and stir an hour and a half. Season with cloves and cinnamon.
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Apple Jelly
Apples, water; to every pint of syrup allow three quarters
of a pound of loaf sugar. Pare and cut the apples into pieces,
remove the cores, and put them in a preserving pan with sufficient
cold water to cover them. Let them boil for an hour; then
drain the syrup from them through a hair sieve or jelly-bag,
and measure the juice; to every pint allow three-quarters
of a pound of loaf sugar, and boil these together for three-
quarters of an hour, removing scum as it rises, and
keeping the jelly well stirred that it may not burn. A
little lemon rind may be boiled with the apples, and a small
quantity of strained lemon-juice may be put in the jelly just be-
fore it is done, when the flavor is liked. This jelly may be orna-
mented with preserved greengages, or any other preserved
fruit, and will turn out very prettily for dessert. It should be
stored away in small pots.
Wine Jelly
One box of gelatine, dissolved in one pint of cold water,
one pint of wine, one quart of boiling water, one quart of granu-
lated sugar, and three lemons.
Calves' Foot Jelly
This should be made at least the day before it is required.
It is a simple matter to prepare it. Procure a couple of feet
and put them on the fire in three quarts of water; let them boil
for five hours, during which keep skimming. Pass the liquor
through a hair sieve into a basin, and let it get firm, after which
remove all the oil and fat. Next take a teacup of water, two
wine glasses of sherry, the juice of half a dozen lemons and the
rind of one, the whites and shells of five eggs, half a pound of
fine white sugar, and whisk the whole till the sugar be melted,
then add the jelly; place the whole on the fire in an enamelled
stew-pan, and keep stirring until it comes to the boil; pass it
twice through a jelly-bag, and then place in jelly glasses.
Lemon Butter
Beat six eggs, quarter pound butter, one pound sugar, the
rind and juice of three lemons; mix together and set in a pan
of hot water to cook. Very nice for tarts.
Preserving and Canning
321
Apple Butter
Boil one barrel of new cider down half, peel and core three
bushels of good cooking apples; when the cider has boiled
half the quantity, add the apples, and when soft, stir constantly
from eight to ten hours. If done it will adhere to an inverted
plate. Put away in stone jars, (not earthenware), covering
first with writing paper cut to fit the jar, and press closely
upon the apple butter; cover the whole with thick brown paper
snugly tied down. — G. D. S.
Peach Butter
Four pounds of fruit, one pound of sugar, one lemon.
Pare, stone and weigh the fruit, allowing sugar as above. Place
the fruit in preserving kettle and heat very slowly, adding no
water. When it is quite soft pass the peaches through a fine
sieve, return the pulp to the fire, add sugar, and boil twenty
minutes. Just before taking from fire add the lemon juice.
Put up same as jelly.
Peach, Pear or Plum Butter
Pare and pit or seed, boil, mash, add a little sugar or honey
and cook to a thick jam in a moderate oven. Put boiling hot in
earthen jars. Eight pounds of pared and cored baking pears. As
soon as pared throw in cold with lemon juice to keep them white.
Add four quarts of grape juice, two pounds sugar. Simmer
two hours, then put in a slow oven ten hours, cover with paraffin
and stout paper.
MARMALADE
In England marmalade is one of the preserves that is gener-
ally very much used; oranges being the kind mostly prepared.
Orange, tomato, quince, peach and apple marmalades are the
kind most frequently made, but any fruit may be used. Mar-
malade should be put away in air-tight jars covered with rice
paper and sealed well with wax.
Orange Marmalade
Boil small oranges in water until they can be easily pierced
with a straw, then cut in quarters. Allow half a pound of sugar
to a pound of fruit; make a clear syrup, put in the fruit and cook
over a slow fire until the fruit is clear. Then stir in an ounce of
isinglass and let boil again; take out the oranges and strain
jelly over them.
19
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The Toronto Cook Book
Orange Marmalade
Cut oranges in slices as thin as possible, using every part
except seeds; to every pint of cut up fruit, add two and a half
pints of cold water, let stand alf night. Next day boil quickly
for three-quarters of an hour and put back in crock. On the fol-
lowing day weigh the boiled liquor and to every pound add
one and a quarter pounds of white sugar; then boil for about
one hour. If any sweet oranges are put in, the marmalade will
be spoiled. Use no lemons.
Orange Marmalade
Six oranges, three lemons; peel, divide, seed and cut fine;
put in jar with seven pints of water; soak for a day and a night,
then boil three hours, add six pounds granulated sugar, and
boil half an hour, add one cup of sugared ginger.
Orange Marmalade
Put twelve oranges and six lemons in a preserving kettle
and boil with enough water to cover them until they are soft
enough to run a straw through, then save the water in which
they have been boiled; when fruit is cold quarter each one
and separate the peel from the inside; take out pulp and seeds
from the inner part and cut the peel in very narrow strips, then
put all except the pulp and seeds back in the kettle; add one
quart of the water they were boiled in and six pounds of sugar,
boil about three-quarters of an hour.
Peach Marmalade
Allow three-quarters of a pound of sugar to a pound of fruit,
boiling pits until the water is well-flavored ; peel and cut peaches,
add them to the boiling water about a half hour before adding
sugar; stir constantly and boil for one hour after adding sugar;
place jars in hot water, pour in marmalade and set away to cool;
seal with wax.
Strawberry Marmalade
Pick strawberries from the hulls; to one pound of fruit,
put three-quarters of a pound of sugar; mash together and
put in kettle over a gentle fire ; stir with a silver spoon ; cook
until jellied. Test and if it jellies when cool, it is done. Put
in small jars and cover with rice paper; seal with wax when
cold.
Preserving and Canning
323
Orange Marmalade
- Nine bitter oranges and three sweet oranges; quarter
fruit and slice them; use grated rinds and juice of two lemons.
Keep all seeds ; put them in a bowl and cover with warm water.
To one pint of fruit add three pints of water, let stand over
night; in morning add water from seeds and boil for one hour
briskly. Let stand again over night, then add measure for meas-
ure of fruit and sugar with an extra measure of sugar to the whole.
Boil briskly for one hour, watch carefully, as it will settle and
burn. Do not put covers on until cold.
Rhubarb and Fig Marmalade
Wash, peel and dry four pounds of rhubarb; add one pound
of figs, chopped fine, put in earthen jar and add three pounds of
sugar; strain juice of two lemons and half a cup of water. Let
the mixture simmer forty minutes and then seal in jars.
Prune Marmalade
Wash the prunes in warm water, and then set in a stewpan,
with one pint and a half of water to each pound of prunes.
Cover closely and put where they will just simmer gently for
several hours until tender and the juice is thick. Do not add
sugar if the prunes are of the sweet California variety. And
the juice of a lemon, and the thin peel should go in with each
three pounds of prunes. Rub the prunes through a colander
to remove the stones and skins, then put the pulp in a large flat
dish. Stand this' in a deep dish of hot water and set in the oven
to cook slowly, till the marmalade is stiff. Then put in the
jars for use.
Apple Marmalade
Select four pounds of apples, pare and core, then put in
porcelain preserving-kettle with one quart sweet cider and two
pounds of white sugar; boil until the fruit is quite soft; squeeze
through a colander and then through a sieve; place in jars and
seal when cold.
Pear Marmalade
Take pears that are not quite ripe, chop fine; to each
pound of pears take a pound of sugar, the juice of four or five
lemons, and the rind cut thin; add two ounces ground ginger, a
coffee cup of water; stir this mixture well; boil two or three
hours and stir frequently.
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The Toronto Cook Book
Quince Marmalade
Select ripe yellow quinces, pare, core them and cut into
small pieces; to each pound of quince allow a half pound of
sugar; put parings and cores into a kettle with enough water to
cover them; boil slowly until quite soft; then put fruit with
sugar into porcelain-lined kettle; strain over them through a
cheesecloth juice from the parings. Cover and boil the whole
until it becomes thick, keeping it covered except when skimming.
Watch and stir constantly in order to prevent sticking on bottom.
Put in glass jars and seal when cold.
Grape Fruit Marmalade
Take and shred three oranges, three lemons and three
grape fruits, leaving out seeds and core; measure fruit, add
three times the quantity of water, and let stand over night.
The following day boil ten minutes, let stand another night and
the next day put in cup for cup of sugar and fruit, boiling steadily
until jellied.
Tomato Marmalade
Six pounds of tomatoes, six pounds sugar, juice and grated
rind of six lemons, two teaspoons ground ginger; boil slowly
for two and a half hours, or until jellied.
Crab Apple Marmalade
Cut up apples and cover with cold water, boil slowly to a
pulp, strain through sieve; to eleven cups of pulp add eight
cups sugar and two lemons; boil one hour.
Canned Peaches
Select some fine, free-stone peaches; pare, cut in two and
stone them. Immerse in cold water, taking care not to break
the fruit. See that the peaches are not over ripe. Place in
the kettle, scattering sugar between the layers. The sugar
should be in the proportion of a full tablespoon to a quart of
fruit. To prevent burning put a little water in the kettle.
Heat slowly to a boil, then boil for three or four minutes. Can
and seal the fruit hot.
Canned Pears
Prepare and can precisely like peaches in preceding recipe,
except that pears require longer cooking. When done they
are easily pierced with a silver fork.
Preserving and Canning
325
Apple Ginger
(For Dessert)
Two pounds of any kind of hard apples, two pounds of loaf
sugar, one and a half pints of water, one ounce of tincture of
ginger. Boil the sugar and water until they form a rich syrup,
adding the ginger when it boils up. Pare, core, and cut the
apples into pieces; dip them in cold water to preserve the color,
and boil them in the syrup until transparent; but be careful
not to let them break. Put the pieces of apple into jars, pour
over the syrup, and carefully exclude the air, by well covering
them. It will remain good for some time, if kept in a dry place.
Iced Currants
One-quarter pint of water, the whites of two eggs, currants,
pounded sugar. Select very fine bunches of red or white cur-
rants, and well beat the whites of the eggs. Mix these with
water; then take the currants, a bunch at a time, and dip them
in; let them drain for a minute or two, and roll them in very
finely-pounded sugar. Lay them to dry on paper, when the sugar
will crystallize around each currant, and have a very pretty
effect. All fresh fruit may be prepared in the same manner;
and a mixture of various fruits iced in this way and arranged on
one dish looks very well for a summer dessert.
To Bottle Fresh Fruit
Take fresh fruit, such as currants, raspberries, cherries,
gooseberries, plums of all kinds, damsons, etc., (full-grown but
not too ripe, and gathered in dry weather), pick off the stalks
without bruising or breaking the skin, and reject any kind that
is at all blemished. If gathered in the damp, or if the skins are
cut at all, the fruit will mould. Have ready some perfectly
dry wide-mouthed glass bottles, with new corks to fit them
tightly, burn a match in each bottle to exhaust the air, and
quickly place the fruit in to be preserved; gently cork the bottles,
and put them in a very cool oven, where let remain until the
fruit has shrunk away a fourth part. Then take the bottles out,
do not open them, but immediately push the corks in tight, cut
off the tops, and cover them with melted wax. If kept in a dry
place, the fruit will remain good for months, and on this princi-
pally depends the success of the preparation, for if stored away
in a place that is the least damp, the fruit will soon spoil. —
H. L. M.
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The Toronto Cook Book
Canned Strawberries
After the berries are pulled, let as many as can be put
carefully in the preserving kettle at once be placed on a platter.
To each pound of fruit add three-quarters of a pound of sugar;
let them stand two or three hours, till the juice is drawn from
them ; pour it in the kettle and let it come to a boil ; and remove
the scum which rises; then put in the berries very gently. As
soon as they come thoroughly to a boil put them in warm jars,
and seal while boiling hot. Be sure the jars are air-tight.
Canned Plums
To every pound of fruit allow three-quarters of a pound of
sugar; for the thin syrup, a quarter of a pound of sugar to each
pint of water. Select fine fruit, and prick with a needle to prevent
bursting. Simmer gently in a syrup made with the above pro-
portion of sugar and water. Let them boil not longer than five
minutes. Put the plums in a jar; pour in the hot syrup, and
seal. Greengages are also delicious done in this manner.
Canned Currants
Look them over carefully, stem and weigh them, allowing
a pound of sugar to every one of fririt; put them in a kettle,
cover, and leave them to heat slowly and stew gently for twenty
or thirty minutes; then add the sugar, and shake the kettle
occasionally to make it mix with the fruit. Do not allow it
to boil, but keep as hot as possible until the sugar is dissolved,
then pour it in cans and secure the covers at once. White
currants are beautiful preserved in this way.
Canning Tomatoes
Scald your tomatoes, remove the skins, cut in small pieces,
put in a porcelain kettle, salt to taste, and boil fifteen minutes;
have glass jars placed in a pan of hot water while being filled ;
pour boiling syrup to overflowing, then seal at once.
To Can Cherries
Take two large baskets of cherries (which makes 32 pints),
ten and a half pounds sugar to seven pints water; boil half an
hour, skim off, then pour over fruit that has already been washed
and placed in jars; when filled with liquid, stand in water and
boil for one hour.
Preserving and Canning
327
Canned Pineapple
For six pounds of fruit when cut and ready to can, make
syrup with two and a half pounds of sugar and nearly three pints
of water ; boil syrup five minutes and skim or strain if necessary ;
then add the fruit, and let it boil up; have cups hot, fill and shut
up as soon as possible. Use the best white sugar. As the cups
cool, keep tightening them up.
Canned Quinces
Cut the quinces into thin slices like apples for pies. To
one quart jarful of quince take two tea cups of sugar and a
coffee cup of water; put the sugar and water on the fire, and
when boiling put in the quinces, have ready the jars with their
fastenings, stand the jars in a pan of boiling water on the stove,
and when the quince is clear and tender put rapidly into the jars,
fruit and syrup together. The jars must be filled so that the
syrup overflows, and fastened up tight as quickly as possible.
To Can Cherries
Stone cherries, lay on platter, put juice of cherries in kettle;
take half a pound of sugar to one pound of fruit and a half cup
of water to one pound of sugar; cook syrup ten minutes, skim,
then put cherries in and cook five to seven minutes.
Pineapple
To one pound of fruit, half a pint of water, four ounces of
sugar, boil syrup from five to ten minutes, then put in fruit and
let boil three minutes; place fruit in glass jars, let syrup boil
one minute and skim well; pour boiling syrup in jars to over-
flowing; then seal at once.
Peaches
Take one and a half pints of water to two pounds sugar, let
boil five to ten minutes; prepare a basket of peaches, peel, and
if large, cut in halves; if small, let remain whole; put them in
boiling syrup and let boil twenty minutes. Always use one
pound of sugar to two and a half pounds of fruit. Put fruit in
jars, pour boiling syrup over to overflowing; seal while hot.
Note — All the fruits for which preserve, jam and jelly
recipes are given in this book can be canned by following these
canning recipes.
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The Toronto Cook Book
Black Currants
Clean and cover with water; boil for fifteen minutes, then
add sugar which has been previously heated, taking pound of
sugar to pound of fruit, and barely let come to a boil. Seal
while hot.
Preserving and Canning
The following is a table showing the length of time required
to boil different fruits: —
Time of Boiling Fruit
Cherries, moderately 5 minutes
Raspberries, a 6 "
Blackberries " 6 "
Plums, " 10
Strawberries " 15
Bartlett Pears, halves 20 "
Peaches, halves 8 "
Peaches, whole 15 "
Pineapples, sliced 15 "
Crab-apples, whole 25
Sour apples, quartered 10 u
Ripe currants, 6 "
Wild grapes 10
Tomatoes 20 "
PICKLES AND
RELISHES
Crab-Apple Catsup
Three pounds crabapples, one and three-quarter pounds
sugar, one pint of vinegar, one tablespoon each cloves, pepper
and cinnamon, one teaspoon salt; boil fruit then rub through
colander or fruit press; add other ingredients; boil till thick,
from one hour to one hour and a half; bottle while hot, seal
air-tight, and keep in cool, dark place.
Grape Catsup
Five pounds of grape juice, two and a half pounds sugar,
one pint of malt vinegar, half a tablespoon cloves, one of cinna-
mon and quarter tablespoon each of salt and pepper. Cook
until half the original quantity. Bottle while hot, seal air-tight,
and keep in cool, dark place.
Tomato Catsup
Take one gallon strained tomatoes, four tablespoons salt,
four of black pepper, half a tablespoon allspice, eight pods red
peppers, three teaspoons mustard; boil together for one hour,
then strain through a sieve with cheese cloth; when cold, bottle
for use.
Tomato Catsup
Take one bushel ripe tomatoes ; have a pan of boiling water
ready, put in few at a time to allow skins to come off readily;
mix one cup salt, two pounds brown sugar, half an ounce cayenne
pepper, three ounces each ground allspice, mace and celery
seed, and two ounces ground cinnamon; place tomatoes in
preserving kettle, mix in the above ingredients, take two quarts
cider vinegar and when all is thoroughly mixed, pour all into
cheese cloth bag, letting juice run back into kettle, and boil
slowly until half its original quantity. Put the bag containing
the pulp and other ingredients into the juice, tieing securely
to the handle of the kettle, and allow to boil with juice; add
one pint of brandy just before catsup is done. Put in small
bottles, seal and keep in dark, cool^place.
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The Toronto Cook Book
Uncooked Tomato Catsup
Take one peck ripe tomatoes and grate them over a coarse
grater; strain through a wire sieve; put the juice in a cheese-
cloth bag and let drip. Take the pulp and thin with one pint
vinegar; take a little salt, pepper, allspice and cloves to taste,
also a little garlic; bottle and seal. This catsup retains the taste
of the fresh tomatoes.
Walnut Catsup
Take seven dozen walnuts, two very small onions and two
quarts vinegar, two tablespoons black pepper, one and a half
cups salt (or less if preferred), two teaspoons mace, one teaspoon
cloves. The walnuts should be tender enough to be pierced
with a pin. Pound them through fruit press and when well
broken, place them in stone jar with the onion chopped fine,
salt and vinegar. Let stand three to four weeks, stirring once
a day; then drain off the juice, put into a porcelain preserving-
kettle with the rest of ingredients, and boil slowly for one hour,
stirring often. Strain through cheese-cloth without squeezing.
Bottle while hot, seal air-tight and place away in cool dark
place.
Potted Mackerel
One dozen small mackerel, half cup salt, half ounce ground
cloves, half ounce ground allspice, cider vinegar. Roll the
mackerel in the salt and pack closely in a stone jar. Put the
spices in a bag and lay on top, then add enough vinegar to
cover them. Bake in a moderate oven six hours. Remove
the bag of spices and set away for use.
Cucumber Catsup
Made without cooking and it retains perfectly the taste
of fresh cucumbers. Pare very thin six large fresh cucumbers,
chop fine and add a small tablespoon of salt. Let it drain in a
colander about an hour, add two small or one large onion chopped
fine, teaspoon of white pepper, pint of white wine vinegar.
Stir it well together, put in wide-mouthed bottles. Seal it air
tight and let stand at least a month before using. If air tight
will keep for years.
Grape Catsup
Ten pounds grapes; boil and press through a colander;
three and a half pounds sugar, one pint vinegar, one tablespoon
cinnamon, half a tablespoon cloves, one tablespoon each of all-
spice, cayenne pepper and salt.
Pickles and Relishes
331
Green Tomato Catsup
Chop very fine seven pounds green tomatoes and four red
peppers; cook together in a preserving- kettle with a quart of
vinegar for one and a half hours; then add one pound brown
sugar, two tablespoons salt, two tablespoons mustard, one
tablespoon cinnamon and allspice, one teaspoon ground cloves;
cook three hours longer, then bottle and seal while hot.
Mustard Catsup
Take one and a half baskets ripe tomatoes, one pint vinegar,
one pound brown sugar (this may be omitted if desired), quarter
pound salt, two red peppers, one ounce allspice, one ounce black
pepper, half an ounce cloves, half an ounce ginger, one ounce
mace; add salt first, then sugar, then half cup mustard last.
Canned Sweet Red Peppers
Wash outside of peppers thoroughly and wipe dry. Cut
slice from stem end and remove seeds. Cut into thin strips;
scald well and then drop into ice water to make crisp. Drain
well. Make a syrup of two cups sugar and one of vinegar.
Put peppers into jars, fill to overflowing with hot syrup, cover
and keep in a cold place. These are very nice cut up in salads
in the winter.
French Mustard
Pass together through a sieve quarter cup of flour, quarter
cup of sugar, five level tablespoons mustard, half level table-
spoon of tumeric powder and quarter teaspoon of salt. Mix
to a smooth paste with cold vinegar. It will take about two-
thirds of a cup. Then gradually stir in one cup of hot vinegar
and stir and cook oyer hot water until thick and smooth. Cover
and let cook ten minutes, then store in glass and tightly cork.
Delicious Chopped Pickle
Three pints each ripe tomatoes, green tomato and onions,
measured after chopping, four medium-sized red peppers,
chopped, and one good bunch of celery, chopped. Add half
cup salt and stand over night; then drain well, add one quart
granulated sugar, two quarts vinegar, half cup mustard, half
teaspoon ground clove, half teaspoon cinnamon. Cook twenty
minutes.
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The Toronto Cook Book
Green Peppers, Stuffed and Pickled
Select peppers of about the same size and quite perfect.
With a sharp knife cut a circle around the stem and take out
this piece. Through this hole remove all the seeds, and tie the
stem back in place. Put the peppers in strong brine, allow
them to remain for thirty-six hours. To fill use the following
filling: two Quarts green tomatoes, one quart ripe tomatoes,
one cabbage/ three white onions and one red pepper. Mince
these fine, sprinkle with salt, put them in a coarse bag and
squeeze out* such juice as you can. When well squeezed add
three-quarters of a pound of sugar, two tablespoons grated
horse-radish tod half teaspoon black pepper. Cover all the in-
gredients with enough cold vinegar to moisten them, let them
stand all night, and in the morning pour off the vinegar. Just
before filling the pepper stir into the chow-chow two tablespoons
each of white mustard and celery seed, and half teacup chopped
nuts. Fill the peppers, tie on the covers, and pour over the
peppers the spiced vinegar. Keep them in jars well covered.
A bit of horseradish dropped in the bottom of the jar keeps them
fresh.
Garibaldi Sauce
Four green tomatoes, one pound of raisins, three pounds
of brown sugar, three apples, three onions, one lemon, quarter
pound of red pepper, one small cup salt, three pints vinegar;
chop all fine and cook gently until tender. Bottle as jam or
jelly.
Tomato and Raisin Sauce
Five pounds of ripe tomatoes peeled and sliced, half a table-
spoon each ground allspice and cloves, one tablespoon ground
cinnamon, quarter teacup salt, one pint cider vinegar, two
pounds sugar, two pounds raisins, seeded and chopped; boil
slowly for two hours; put in glass jars and seal at once.
Bean Sauce
One peck butter beans cut small; cook half an hour in
salt water, three pints cider vinegar, two cups sugar, boiled
together; mix together one large cup Keen's mustard and same
of flour, two tablespoons celery seed and two of tumeric; mix
to a batter with cold vinegar; then pour into boiling vinegar,
stirring all the time; add beans which have been well drained
and cook five minutes.
Pickles and Relishes
333
Chutney Sauce
Sixteen large ripe tomatoes, sixteen sour apples, sixteen
onions chopped fine, three large red peppers chopped fine, two
pounds seeded raisins, three teaspoons salt, two cups brown sugar,
one quart vinegar; boil one hour.
Chutney
One and a half pounds brown sugar, three-quarters pound
salt, quarter pound minced garlic, quarter pound onions, one
pound stoned raisins, one ounce ground ginger, one ounce
ground chillies, ten pounds of apples, three and a half pints of
malt vinegar; peel, core and slice apples, mince onions and boil
apples, onions, garlic and ground chillies in two pints of vinegar
until quite soft, then turn into a large pan. .Mix the other
ingredients thoroughly. When cold rjut into jars.
Chili Sauce
Six large ripe tomatoes, four green peppers, one onion, one
tablespoon sugar, one tablespoon salt, one and a half cups strong
vinegar; chop peppers and onions. Boil one hour.
Chili Sauce
Twelve medium-sized ripe tomatoes, one red pepper finely
chopped, two onions chopped fine, two cups vinegar, four table-
spoons sugar, one of salt, two tablespoons each of cloves, cinna-
mon, allspice and grated nutmeg. Peel tomatoes, put into
preserving-kettle with the remaining ingredients. Let come
to boiling point and cook slowly for three hours.
Chili Sauce
Fifteen large ripe tomatoes peeled, five green peppers,
five large onions, finely chopped together; five cups cider
vinegar, two cups of brown sugar, two and a half tablespoons
salt, half a tablespoon each of ground cloves, allspice, cinnamon,
ginger. Boil about two hours and bottle while hot.
Chili Sauce
Twelve large ripe tomatoes peeled, two large onions and
four green peppers, two tablespoons brown sugar, four of salt,
one cup of vinegar; chop peppers and onions fine and boil all
together one hour.
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Stuffed Peppers
Put the peppers in salt and water for a few days, then remove
seeds. Chop cabbage and sprinkle with salt. In a few hours
drain the water from the cabbage, and season with mustard or
celery seed, or a mixture of each. Fill the peppers with the
cabbage and seed and sew them up. Cover with hot vinegar.
Chili Sauce
Thirty-six large tomatoes peeled (either green or ripe
tomatoes), six large red peppers, twelve large onions, six tea-
spoons mixed spice, three tablespoons black pepper, three cups
white sugar, three cups cider vinegar, six tablespoons salt;
cut altogether and boil for one and a half hours.
Chili Sauce (with Peaches and Pears)
Thirty-six large ripe tomatoes peeled, six large peaches
peeled, six large pears, six large onions, one and a half pints
cider vinegar, one and a half pounds brown sugar, one teaspoon
ground mace, four red peppers chopped, two tablespoons salt,,
two of whole cloves and two of allspice, six sticks pounded
cinnamon tied in a bag; cook gently for two hours. Seal at once.
Note. — All the above recipes are excellent.
Cucumber Relish
Take large cucumbers that are not quite ripe, pare them
and cut in halves, taking out the seeds, then cut in thin slices,
strain off water, season to taste with salt and paprika and add
a little sugar, also the same quantity of vinegar as cucumbers;
seal in air-tight jars and immerse with melted wax.
Cabbage Relish
One head of finely chopped cabbage, half a bunch of finely
chopped celery, one cup of vinegar, one egg; beat the egg and
mix with a small portion of vinegar; after egg is well whipped
pour vinegar over very slowly, whipping constantly to avoid
egg separating; add mustard, pepper and salt to suit taste.
Heat the remainder of the vinegar and when boiling hot add
the above mixture, stirring until thickened; pour over cabbage
and mix well. This may be used as a cold slaw or sealed and set
away in fruit closet.
Pickles and Relishes
335
Celery Sauce
One peck green tomatoes, twelve large apples, two heads
of celery, six onions, chop all fine and add three cups brown
sugar, half a cup mustard, three tablespoons cinnamon, four
of salt, one of curry, one teaspoon cayenne pepper, three pints
of cider vinegar; boil one hour.
Celery Sauce
Thirty large ripe tomatoes, peeled, four heads celery, four
large onions, two red peppers, five tablespoons sugar, four
tablespoons salt, five cups cider vinegar; chop tomatoes, celery,
onions and peppers separately, then mix together; boil one
hour, but if preferred real thick, boil three to four hours. Before
adding vinegar, pour off some of the juice.
Celery Relish
One dozen heads of celery, one quart cider vinegar, small
half tin of mustard, one ounce curry powder, one and a half
tablespoons of flour, one and a half of sugar, one tablespoon
red pepper, salt to taste; let vinegar boil, then let simmer for
about fifteen minutes; mix curry and mustard separately
with a little cold vinegar; pour on the vinegar first, then mustard,
curry, salt and sugar; chop celery and peppers and boil all to-
gether for ten minutes, Have the cooked ingredients perfectly
smooth before adding the celery.
Celery Relish with Tomatoes
Take two onions, two large green peppers, two large bunches
of celery, five cups ripe tomatoes, peeled and chopped, two
tablespoons salt, four tablespoons sugar, four tablespoons all-
spice (whole), one and a half cups vinegar; chop ingredients,
mix, heat gradually to boiling point and cook slowly for two
and a half hours. Mustard or cayenne may be added to suit
taste. If this is made in winter, canned tomatoes may be used.
Beet Relish
Two cups of chopped cold cooked beets, four tablespoons
lemon juice, six of grated horse radish, two teaspoons salt (bottled
horseradish well-drained may be used if preferred). This is a
relish that may be made at any time for use during winter or
summer, being most delicious when served with cold meats
or fish.
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The Toronto Cook Book
Beet Relish
Boil beets till done, then peel and chop fine; boil slowly
for half an hour three cups cider vinegar and one of water;
add salt and sugar to taste; take one teaspoon cloves, one
teaspoon black peppers and place in bag, tieing with long string
to handle of kettle, and let boil with the above ingredients.
Add beets and let come to boiling point. Bottle and seal at once.
Corn Relish
Take thirty-six ears of corn, eight large onions, two cabbages,
six red peppers, six cups granulated sugar, two cups salt, one
gallon cider vinegar, quarter of a pound of mustard, one tea-
spoon tumeric; pick corn from cob, mix all together and boil
one hour; add mustard and tumeric ten minutes before removing
from fire.
Corn Relish
One dozen ears of corn, one dozen green peppers chopped,
three red peppers chopped, one quart of small onions, left whole,
two quarts ripe tomatoes (measure after being peeled), one
quart cucumbers (measured after being peeled and cut), one
quart white sugar, two quarts cider vinegar, half a cup salt,
one ounce celery seed, one ounce mustard, half an ounce tumeric;
boil one hour. Pick the corn from the ears.
Indian Relish
Twenty large tomatoes, four red peppers, two and a quarter
cups brown sugar, four cups cider vinegar, four tablespoons
salt, four onions; chop tomatoes, peppers and onions: add
vinegar and sugar and boil three hours.
Ripe Tomato Relish
One peck red tomatoes, peeled and chopped fine, half a
cup salt; put in colander and let stand over night, then drain;
add two cups finely chopped celery, six large onions, one green
pepper seeded, two cups brown sugar, two ounces mustard
seed, one pint cider vinegar. This does not require cooking.
French Mustard
Grate an onion and cover with vinegar, let stand one hour,
then pour off vinegar; add a little cayenne pepper and salt, a
spoonful of sugar, and enough mustard to thicken; mix and set
on stove, stirring until it boils. Bottle and seal with wax.
Pickles and Relishes
337
Green Tomato Relish
Thirty large tomatoes, three large onions, three green
peppers, one tablespoon each of allspice, cinnamon and cloves,
two of salt, two teaspoons celery seed, one quart cider vinegar,
two cups sugar; chop the vegetables, put in colander and drain,
then mix with vinegar and spice and cook three hours. After
boiling for fifteen minutes, let simmer on a slow fire. Seal
while hot.
Celery Friend
Two cups chopped celery, one teaspoon salt, five teaspoons
powdered sugar, three-quarters teaspoon mustard, quarter cup
cider vinegar; mix ingredients in the order given; cover and let
stand in cool place for three hours; drain off juice; when pre-
paring celery put in a few of the tender leaves. This is a nice
cold relish.
Tomato Mustard
One peck of ripe tomatoes, peeled, one teacup salt; boil
half an hour, then strain through colander; return to kettle
with one tablespoon cloves, one of ginger, one of cayenne pepper,
one of black pepper, two of curry powder, all ground, a little
garlic; let boil down well until the proper thickness is obtained;
add tablespoon mustard, then let simmer a short time; put in
jars and seal at once. This is nice for sandwiches.
Tomato Mustard
Cut up thirty-six large tomatoes and eighteen large onions;
boil for three hours, then strain. Take three cups granulated
sugar, half a cup of salt, three-quarters cup mustard, three pints
cider .vinegar; mix mustard in a little cold vinegar; put all
together in preserving-kettle and boil until it thickens, Take
off the stove and put in six large red peppers chopped fine.
Spiced Rhubarb
Wash the rhubarb, cut it into half inch lengths, then weigh
it. To five pounds of the fruit add four pounds of granulated
sugar, one pint of vinegar and two tablespoons each of cinnamon
and cloves. Cook slowly until thick, and seal in jelly glasses.
20
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The Toronto Cook Book
The following pickle recipes have all been very thoroughly
tested and brought to a state of simple perfection, many of them
having been given by some of Toronto's foremost housewives.
Many, too, have come from the far West and extreme East of
Canada, whose housewives are so famous for their excellent
cooking.
Tomato Butter with Apples
Wash four pounds well flavored apples, cut into quarters
and remove cores; add seven pounds washed and sliced ripe
tomatoes, one cup water, and let simmer until very tender;
rub through sieve ; add four pounds brown sugar and two-thirds
of a cup vinegar; one teaspoon each salt, cloves and ginger,
two teaspoons cinnamon; boil until thick and can while hot.
This should be cooked about one hour.
Pickled Oysters
One quart vinegar, one ounce allspice, half an ounce cinna-
mon, one ounce cloves, one ounce mace. Scald all together;
when cold, put in the oysters, and next day scald together.
Pickled Peaches
Boil together one gallon cider vinegar and four pounds
brown sugar, for five minutes, skim it well. Take the peaches
and after having removed the down, stick a few cloves in each
one. Put them in an earthen jar, and pour the liquor over them.
Cover them and let them stand in a cool place a week or ten
days. Pour off the liquor, and boil as before.
Pickled Peaches
Eight pounds peaches, four pounds white sugar, one pint
vinegar, one-half ounce whole cloves, one ounce stick cinnamon.
Let vinegar and sugar come to a boil with the spices tied in
muslin bags; put in peaches, take out when clear, half fill bottles,
boil syrup a little longer, first taking out the spices. — Mrs. R. E.
Powell.
Pickled Pears
To seven pounds of pears, take one pint of vinegar, one
pint of water, one tablespoon whole cloves, one tablespoon
stick cinnamon, one pound of sugar. Bring the ingredients
to a boil, add the pears half at a time. Boil until a needle can
be inserted, and then bottle, pouring over the syrup.
Pickles and Relishes
339
Sweet Pickled Peaches
One peck peaches, four pounds brown sugar, one quart
vinegar, two ounces of stick cinnamon ; boil sugar and cinnamon
twenty-five minutes; stick four cloves, in each peach; put into
syrup and cook until soft, using half of the peaches at a time.
This recipe may be used for pickling pears.
Pickled Pears
Four quarts vinegar, eight pounds brown sugar, four ounces
of stick cinnamon; boil twenty minutes; place four cloves in
each pear; put into syrup and boil until done.
Spiced Pears
Take seven pounds of pears, three pounds sugar, one pint
vinegar, one tablespoon cloves, one tablespoon cinnamon.
Peaches may be done in the same way.
Spiced Plums
Take five pounds fruit, one pint vinegar, four pounds
granulated sugar, one tablespoon each of cinnamon and cloves.
Boil three or four hours slowly.
Spiced Plums
Take six pounds of plums, half a pint of vinegar, one dessert-
spoon cinnamon, four pounds sugar, one dessertspoon cloves.
Boil till thick.
Spiced Rhubarb
Cut three pounds of rhubarb into inch pieces, add one cup
vinegar, two pounds and a half of sugar, one tablespoon each of
cinnamon and cloves; put in preserving kettle and boil steadily
for twenty-five minutes. Put in glass jars and let cool; then
seal and place away.
Tomato Butter
Twenty-four tomatoes, six onions; boil until tender and
put through a colander, then through a sieve; now take one
cup brown sugar, one cup salt, put on stove and let get hot;
add one pound mustard mixed with one pint of vinegar, one
cup of flour ; stir into hot tomatoes ; drop in eight finely chopped
red peppers; stir in mustard and let come to boil.
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The Toronto Cook Book
Tomato Butter
Ten pounds pealed ripe tomatoes, one pint white cider
vinegar; stand over night and in morning drain juice off and add
one quart vinegar, three pounds brown sugar, quarter teaspoon
cayenne pepper, one tablespoon whole allspice, one of whole
cloves, two sticks of cinnamon; put spice in muslin bag; boil
three hours or less, according to thickness required.
Mustard Pickles
Take half a basket cucumbers, quarter basket of onions and
two cauliflowers, half a pound mustard, one cup flour, two cups
sugar, one small teaspoon cayenne pepper, half an ounce tumeric;
mix all this with cold vinegar; pour into two quarts of boiling
vinegar and let cook five minutes; take one teaspoon whole
spice, mix with pickles, place in glass jars uncooked; pour over
boiling salad dressing to overflowing; seal and set away.
Mustard Pickles
Take two hundred cucumbers to soak in brine for four or
five days two cauliflowers and one quart onions in brine over
night; cut cucumbers in pieces, then take three large ripe cucum-
bers and six red peppers and chop fine ; scald all together in vine-
gar with piece of alum; drain and add dressing as follows: Four
quarts vinegar, eight cups brown sugar, fourteen tablespoons
mustard, nine of flour, one ounce of tumeric and one of curry
powder; boil until very smooth and thick; put in pickles while
boiling hot; let stand five minutes; place in stone crock or fruit
jars.
French Mustard Pickle
Two quarts small onions, two quarts cucumbers, two heads
cauliflower and six green peppers all chopped fine; soak in salt
and water separately over night. Next day drain well and scald
in vinegar.
Dressing — Six cups white sugar, two cups flour, half a
pound mustard, one ounce celery seed, one of tumeric powder
one gallon cider vinegar, stir flour and mustard to a very smooth
paste with a little cold vinegar; add the rest of the vinegar, sugar,
celery seed and tumeric powder; cook all together for about
fifteen minutes, then pour over pickle mixture; seal while hot
and keep in cool, dark place.
Pickles and Relishes
341
Mustard Salad Pickle
One quart green tomatoes chopped fine, one of cucumbers,
one of cabbage, and one of onions chopped fine (quantities of
each must be measured after being chopped) ; sprinkle with salt
and let stand twenty-four hours; then place all on stove and
bring to scalding heat; let stand and drain through colander,
throwing away juice; now take one gallon vinegar and set on
stove. Then make dressing as follows: Six cups granulated
sugar, two cups of flour, one-half pound mustard, one ounce
tumeric, one ounce celery seed; mix all together and cook until
dressing is thick; then pour over pickles and put in jars. This
dressing may be reduced to one-half the quantity, as it is too
much for the amount of pickles.
Mustard Pickles
(Little Silver Onions)
Take six quarts little silver onions, clean off skins; two
quarts vinegar, one ounce allspice, half an ounce black pepper,
one ounce tumeric, one ounce curry powder, two teaspoons corn-
starch, one and a quarter cups salt, half a pound mustard; mix
cornstarch with cold water, vinegar and mustard same way ; put
on rest of vinegar and bring to boiling point, then add mustard
and cornstarch very slowly so that it will not lump or cake, and
boil for fifteen minutes; then put in onions and let boil one min-
ute; place in jars and seal while hot. Most delicious.
Beet Salad Pickle
Two quarts cabbage chopped fine, two quarts boiled beets
chopped fine, two cups horseradish, four cups white sugar, two
tablespoons salt, two teaspoons pepper. Cover with vinegar
and mix all together. Bottle tightly ready for use.
Hogarth Pickles
Half a peck onions, half a peck green tomatoes, one cup
salt, half a gallon vinegar, three cups brown sugar, five cents
worth of whole pickling spices; slice onions and tomatoes, sprin-
kle with layers of salt and let stand over night ; in morning drain
and throw away juice that has exuded; boil vinegar, sugar and
spice together for three-quarters of an hour, and while hot strain
over tomatoes and put in jars.
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The Toronto Cook Book
Green Tomatoes
One peck green tomatoes, slice and sprinkle with salt; let
stand over night; in morning drain and wash off, put on stove
and cover with a little vinegar, let come to boiling point, then
drain again; take one quart vinegar, one ounce white cloves,
three pounds sugar, half an ounce white mustard seed, half an
ounce black mustard seed; let come to boil, add tomatoes and
cook until tender, which takes about two hours.
Sweet Green Tomato Pickle
Take one peck tomatoes and six onions, slice, and sprinkle
with one cup salt; let stand twenty-four hours, then drain off
and add two quarts water and one quart of vinegar; let come
to boiling point, drain again; place in pocelain-lined kettle,
take two quarts cider vinegar, three pounds brown sugar, one
tablespoon cinnamon, one of cloves and one of allspice, one tea-
spoon cayenne pepper; boil half an hour and bottle.
Whole Sweet Green Tomato Pickle
Peel nine pounds green tomatoes, leave whole, and boil in
salt water for few minutes, drain and put a clove in end of each;
make a syrup of three pounds brown sugar, one quart vinegar
a few sticks of cinnamon; let tomatoes simmer in this for about
ten minutes, then put a stick of cinnamon in each jar and seal
at once. The syrup must boil about ten minutes before putting
in tomatoes; then allow tomatoes to simmer for about ten
minutes.
Tomato Chow Chow
Slice one peck green tomatoes, six green peppers, four
onions, stir in one cup salt and let them remain over night.
Then pour off the water, put them in a kettle with vinegar
enough to cover them; one cup grated horse radish, one table-
spoon cloves, one tablespoon cinnamon, one tablespoon allspice,
one cup sugar. Cook until soft.
Piccalilli
One peck of green tomatoes, sliced, add one teacup salt;
let it stand and steam twenty-four hours, then drain off the
liquid, add vinegar enough to cover, one teacup of sugar, four
onions, one teacup horse radish, one tablespoon cloves, one
tablespoon cinnamon.
Pickles and Relishes
343
Grandmother's Tomato Pickle
(This is delicious and should be in every home)
Take half a bushel green tomatoes, slice, put in layers in
kettle and cover with salt ; press with a heavy stone and let stand
over night; in the morning drain off and put on fire with two
quarts cider vinegar, or enough to cover; take eight green peppers'*
chopped fine, and twelve large-sized onions sliced very thin,
four pounds brown sugar, one tablespoon each of black pepper,
cinnamon, cloves and allspice, all ground. After cooking to
boiling point let cook slowly for four hours, stirring often to keep
from sticking. This should be tested, as a little more of the
different ingredients may be required to suit taste.
Piccalilli
One peck green tomatoes, six onions, one large head celery,
two cups brown sugar (more if desired), one cup salt, one table-
spoon each ground cinnamon, allspice and mustard, one teaspoon
black pepper, two quarts cider vinegar; slice tomatoes and onions
and place in alternate layers of tomatoes, salt and onions. Put
in large earthen crock, press down with heavy stone and let
stand over night; then throw away all juice; chop celery, place
in preserving kettle with tomatoes and onions; add the pepper,
cinnamon and mustard to other ingredients; cover with vinegar;
cook slowly all day, or until tomatoes are soft. Cabbage, cu-
cumbers or cauliflower may be added, also horseradish.
Chow Chow
One pint small silver onions, one quart lima beans, two
quarts string beans, one quart green corn. Boil three minutes
one quart of little cucumbers, three sweet peppers, one teaspoon
celery seed, half a pound mustard, one quart vinegar, one pound
sugar, quarter cup salt; boil all together for five minutes.
Sweet Pickles
To three baskets of small cucumbers, take three quarts
cider vinegar, two ounces each of allspice and cloves, two pounds
brown sugar; let cucumbers stand twenty-four hours in strong
salt brine; drain, then pour boiling vinegar and spices over them,
let stand another twenty-four hours, then drain. Spices should
be whole and put in bag. Place cucumbers in stone jar, then
boil three more quarts cider vinegar and pour over cucumbers.
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The Toronto Cook Book
Chow Chow Pickle
One quart large cucumbers, chopped; one quart small cu-
cumbers, whole; one quart large onions, chopped; one quart
small onions, whole; two heads celery, chopped; one head of
cauliflower, chopped; one green and one red pepper, chopped;
put in hot brine over night in separate vessels; in morning add
half an ounce celery seed, three cups brown sugar, half a gallon
of vinegar, quarter ounce mustard seed; put all in kettle and
scald, then make a paste of one-third cup of flour, quarter cup
mustard, half an ounce tumeric and a little vinegar; boil until
thick. The brine in which the pickles have been standing in
over night must be thrown away.
Chow Chow
Two quart? cucumbers of medium size, two quarts onions,
one large cauliflower, three small green peppers, eight heads of
celery, chop all very fine ; place each in separate dishes and cover
with hot salt brine, not too strong; let stand over night, draining
and putting all together in morning, throwing away the juice
that has exuded; now add three and a half cups sugar, half a
gallon cider vinegar, quarter of a pound mustard seed, quarter
of an ounce celery seed; let this come to scalding point, then
make a paste of two-thirds cup flour, quarter pound mustard,
half an ounce tumeric, enough vinegar to mix; put this in slowly,
stir and let boil about half an hour.
Pickles
Wipe all the cucumbers, count them and put one pint of salt
to one hundred pickles; cover them with boiling water, close
them tight and let stand twenty-four hours, then pour off the
water and wipe each one; put them back and pour boiling cider
vinegar over them. Boil all kinds of whole spice in the. vinegar, —
twelve peppers, one large cauliflower, horse radish, onions to
taste.
Pickled Beans
Cut up one basket of beans, boil until tender in salt water;
drain well, then take two quarts vinegar; add three pounds
brown sugar, bring to a boil, have ready one cup flour, two
tablespoons mustard, one of tumeric, half a teaspoon cayenne
pepper, two teaspoons of celery seed; mix all to a smooth paste
and stir slowly into the boiling vinegar, stirring constantly until
it comes to boiling point; pour over beans, mix well, place in
glass jars, and seal.
Pickles and Relishes
345
Sweet Pickles
Six pounds seeded cucumbers, six pounds cauliflower, one
quart onions, two pounds brown sugar, one tablespoon each
cloves, allspice, cinnamon and pepper. Salt the cucumbers
over night in layers, drain thoroughly in morning and add sugar
and spice; cover with vinegar and cook until tender.
Note — In making any sweet pickles that call for onions,
always place the onions in gauze bag while cooking syrup and
tomatoes, and when done, throw onions away; never put onions
in jars.
Chili Sauce
Six large ripe tomatoes, four green peppers, one onion, one
tablespoon sugar, one tablespoon salt, one and a half cups strong
vinegar; chop peppers and onions. Boil one hour.
Cucumber Pickles
One quart sliced cucumbers, one onion sliced; sprinkle with
salt and let stand three hours, one chopped red pepper, half cup
brown sugar, few cloves and white mustard seeds, one teaspoon
tumeric powder, one tablespoon horseradish, enough vinegar
to cover. Heat well, but do not boil, and put in jars.
Bean Pickle
One quart butter beans cut as for table; boil until tender;
then make the following mixture: — Three cups vinegar, half
pound brown sugar, half cup mustard, half cup flour, half
tablespoon tumeric, half tablespoon celery seed. Boil the mix-
ture till thick, add the beans and heat well, then seal.
Gooseberry Pickle
Six quarts gooseberries, one cup vinegar, one dessertspoon
each ground cloves, cinnamon and allspice; take three-fourths of
a pound of granulated sugar to each pound of fruit.
Citron Pickle
Pare and cut citron into such pieces as you like, boil in water
with a small piece of alum until tender, then drain; boil together
for ten minutes three quarts of vinegar, four pounds sugar
and quarter of a pound cassia buds; put in the citron, and boil
five minutes.
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The Toronto Cook Book
Chow Chow Pickles
Take one peck of green tomatoes, chop fine, three heads of
cabbage, one dozen green peppers and three or four red peppers,
all finely chopped; mix with the vegetables a generous cup of
salt, then turn into a coarse cotton bag and let drain over night.
In the morning put the drained vegetables over the fire, in an
agate saucepan, with two and a half pounds of sugar, two table-
spoons of celery seed, one tablespoon each of ground black
pepper, mustard and mace; cover with cider vinegar, and let
cook until transparent.
Spanish Pickle
One large cabbage, threfe heads celery, three red peppers,
three green, one quarter peck onions, half a peck green tomatoes,
three large cucumbers, three-quarters of a pound of salt; cut
vegetables in pieces and let stand over night in salt water;
drain and run through meat chopper, and place in colander to
drain again; boil two quarts vinegar with three pounds brown
sugar, one ounce mustard seed, half a tablespoon each of cinna-
mon and cloves. Put in chopped pickle and boil half an hour,
then add quarter ounce tumeric powder, two tablespoons ground
mustard and quarter cup flour; mix with the water, add to the
mixture; boil five minutes longer and bottle while hot.
Green Chopped Pickles
Four quarts chopped green tomatoes, three-quarters cup
of salt, two teaspoons pepper, three each mustard, cinnamon,
allspice, and cloves, half a cup white mustard seed, four green
peppers, sliced, two onions chopped, two quarts cider vine-
gar ; slice tomatoes, covering with salt, and let stand twenty-four
hours; then drain and chop tomatoes; add spices to vinegar and
heat to boiling point; then add tomatoes and all other ingre-
dients ; bring again to boiling point and cook for one hour. Put
in jars while hot, and seal.
Lily Pickle
Three quarts onions, two and a half dozen cucumbers, two
heads celery, one head cabbage, one of cauliflower; chop and
and place in crock over night, covering with salt. In the morning
drain off all juice. Now take three quarts and a pint of vinegar,
six cups sugar, mix three-quarters cup flour, six tablespoons of
mustard, two of tumeric, moisten in cold vinegar and put into
boiling vinegar, stirring slowly to keep from lumping; then put
in vegetables and boil for two hours.
Pickles and Relishes
347
Favorite Pickles
One quart raw cabbage chopped fine, one quart boiled beets
chopped fine, two cups sugar, one tablespoon salt, one of black
pepper, quarter teaspoon red pepper, one teaspoon grated horse-
radish ; cover with cold vinegar and keep air-tight.
Raw Pickles
One pint ripe tomatoes peeled and chopped, one cup chopped
celery, four tablespoons red peppers chopped, four tablespoons
chopped onions, six tablespoons sugar, six tablespoons mustard
seed, one tablespoon cloves, half a tablespoon cinnamon, two
cups vinegar; put in jars. This should stand for two weeks
before using.
Cucumber Pickles
Two quarts cucumbers cut fine, one quart small cucumbers
(do not cut), one quart small onions, one quart large onions cut
up, two quarts small cauliflower, four green peppers; put into
dish and cover with hot brine; let stand over night; then drain
and chop fine the large cucumbers, large onions and the green
peppers; take three pints white wine vinegar, five cups brown
sugar, three tablespoons mustard seed; let come to a boil and
make paste of two- thirds cup of flour, quarter pound mustard,
half an ounce of tumeric; mix with cold vinegar; pour mixture
into boiling vinegar slowly.
Mixed Pickle
Put in your jar and stir every day for a month the following
mixture: One gallon vinegar (white wine), three large red pep-
pers cut fine, five cents' worth curry powder, quarter ounce of
ground ginger, four ounces mustard seed, two ounces of garlic,
two ounces whole black pepper, four ounces salt, one ounce of
tumeric; drop in vegetables as you get them; do not boil or cook.
Salad Pickle
Two green peppers, one quart each of green tomatoes
chopped fine, cucumbers, cabbage and onions chopped fine ; sprinkle
with salt and let stand for twenty-four hours; bring to scalding
heat and let stand; drain through colander; take two quarts of
vinegar, put in kettle and set on stove; put in two cups brown
sugar, half ounce tumeric, half cup mustard, half cup flour
(mixed with water), one cup butter, two eggs; beat butter and
eggs and add last. Put pickles in jar and pour on the hot liquid.
348
The Toronto Cook Book
Celery Pickle
Cut one dozen celery into small pieces, let stand in salt and
water, mild brine, then drain well. Take half gallon vinegar,
quarter teaspoon cayenne pepper, one pound granulated sugar,
half pound mustard ; mix these ingredients and boil ten minutes.
Then add celery and take off immediately.
Pickled Onions
Take half a peck of small onions, peel and put in about one
cup of salt, pour over enough boiling water to cover onions; let
stand over night. Drain and repeat the next night, then cover
with cold vinegar and whole spice. Let stand a week before
using.
TOILET TALK
AND THE SICK ROOM
For Billiousness
The juice of a California lemon in water; before breakfast,
and at bedtime, is a good remedy for bilious troubles. Keep it
up for several days. Never drink the pure juice ; always dilute it.
Fever Drink
Juice of two California lemons; one teaspoonful of cream of
tartar, one quart of water. Drink freely during continued
fevers. Glycerine and California lemon juice, half and half,
on a bit of absorbent cotton, is the best thing in the world for
moistening the lips and tongue of a fever-parched patient.
For Chilblains and Tender Feet
California lemon juice cures chilblains and relieves cold,
damp or tender feet. For chilblains, sprinkle salt on a slice of
California lemon and rub affected parts.
Relieves Neuralgia
Neuralgia and headache may be relieved by rubbing the
affected parts with California lemon juice.
For Rheumatism
Rheumatic and neuralgia aches and pains are banished by
the juice, well diluted, taken internally, while the bath will aid
in preventing rheumatism and keeping the skin healthy.
Prevents Dandruff
California lemon juice prevents dandruff. Mix one part
of juice and three of water and rub into the scalp. Loss of
hair can^be successfully treated in the same way.
350
The Toronto Cook Book
For Bee Stings
Bee and insect stings are relieved by a few drops of lemon
juice.
Relieves Stomach Troubles
In some forms of indigestion and other stomach troubles,
as quinine and Epsom salts, but should not be taken with calomel.
For Loss of Voice and Hoarseness
Bake a California lemon twenty minutes in a moderate oven.
Take it out and open one end. Remove the inside, sweeten it
with brown sugar and eat, rejecting the seeds and tough residue.
California lemon juice and loaf sugar is good for hoarseness.
Headache
Two or three slices of California lemons in a cup of strong
tea will cure a nervous headache. A teaspoonful of juice in a
small cup of black coffee will relieve a bilious headache.
Croup
Excellent results have been obtained from the use of Cali-
fornia lemons in cases of croup. The treatment is as follows:
One tablespoonful of California lemon juice to a glass of water
to be used as a gargle ; may also be given internally — to younger
ones a teaspoonful, and to grown up children a tablespoonful
every one or two hours.
To Sweeten the Stomach
Squeeze a little California lemon juice into a glass of water
and drink it before breakfast every morning. It will sweeten
your stomach.
Croup Mixture
Juice of two lemons, small bottle of castor oil, two small
teaspoons turpentine, one-half cup honey, ten cents' worth of
glycerine, one-half dozen drops carbolic acid; mix well together.
One teaspoon every two hours for half a day, until relieved,
when every three hours is enough. — Mrs. H. C. Tomlin.
In making lemonade, take the juice of one lemon to a glass
of water; don't let anyone use the prepared juice in your
lemonade.
Toilet Talk and the Sick Room 351
Soda or Seltzer Lemonade
Put a little pinch of soda in a glass of lemonade and stir a
moment — this is one of the best drinks to relieve a headache
ever made.
Egg Lemonade
White of one egg beaten stiff, one tablespoon of sugar, one
glass of water, juice of one lemon; this is a cooling, pleasant
drink.
Slippery Elm Bark Tea
Slippery elm bark in small pieces, two ounces, pour on one
quart boiling water, cover and let stand until cool. Add juice
of three lemons. Sweeten for a bad cold or bowel troubles.
Any of the above should be taken hot to break up a cold. Take
at night and go to bed.
"Beauty is but skin deep!"
Goodness me! That's true enough; but think of the differ-
ence in skins. There's the skin that feels like velvet and the
skin that feels like a sheet of sandpaper. The skin that never
causes its owner a moment's uneasiness and the skin that keeps
its owner awake nights.
Which have you got, and how did you get it ?
The skin has got to be taken care of, and from Eve down,
in every century, women have studied how to take care of it.
There are many thousand recipes for taking care of the
complexion — most of them good, but some better than others.
Do you know the best ? Here are a few of them.
Skin Lotion
Place in a half-pint bottle the juice of one large cucumber,
which usually yields from two to three tablespoonfuls ; half fill
the bottle with elderflower water, add two tablespoons eau de
Cologne; shake well and add slowly one-half ounce of tincture
of benzoin; shake every little while for two or three hours, then
fill the bottle up with elderflower water, and the lotion is ready
for use and will keep a year. This lotion will prevent wrinkles,
and will contract enlarged pores.
352
The Toronto Cook Book
For Freckles and Tan
Lemon juice, two parts, Jamaica rum one part, to be mixed
and applied gently to the face with a soft sponge several times
during the day or before retiring.
For Lips — Bathe them occasionally with a little alum, dis-
solved in water, and apply glycerine with a few drops of benzoin.
Complexion Wash
Put in a vial one drachm of benzoin gum in powder, one
drachm nutmeg oil, six drops of orange blossoms tea, or apple
blossoms; put in half-pint of rain water, and boil down to one
teaspoon and strain; one pint of sherry wine. Bathe the face
morning and night; will remove all fleshworms and freckles, and
give a beautiful complexion. Or put one ounce of powdered
gum of benzoin in a pint of whiskey. To use, put in water in
wash bowl till it is milky, allow it to dry without wiping. This
is perfectly harmless.
Never Use Soap
The face before being washed should be wiped, over with a
piece of flannel cloth, then wash with the hands in tepid water,
in which has been sprinkled a little powdered borax. At night
the face should be washed in hot water and a good cold cream
rubbed in, beginning at the chin and going upward in a circular
motion, and going across the forehead, using both hands. This
will insure a beautiful skin and complexion, which will defy
time and worry.
For a Smooth Skin
A recipe to make the skin smooth, as well as white, and to
free it from red spots and pimples, and which may be used with-
out fear of harm, is the following: — Take oil of almonds, four
ounces, oil of tartar (per deliquium) two ounces, and oil of rho-
dium, six drops, shake all together until thoroughly mixed.
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